Unlock the secrets to a delicious fish rice porridge that conquers fishy odors, turning them into a delightful aroma with rich, well-balanced flavors enjoyed to the very last drop.
The fishy smell is a major barrier that causes many to avoid fish rice porridge, even though they want to enjoy its taste and benefits. This problem ends here with the right tips for preparing the fish and broth. We guarantee your fish rice porridge will be fragrant, flavorful, and completely free of unpleasant fishy odors—sure to become a family favorite.
The key to making tasty fish rice porridge lies in "freshness of ingredients" and "careful attention to every step," from selecting the fish and cleaning it to preparing the broth and blanching the fish.
How to reduce the fishy smell in fish rice porridge
Choose fresh fish: This is the most important first step. Fresh fish won’t have a strong fishy smell. You can select snapper or grouper. Look for clear eyes, bright red gills, firm flesh, and flesh that doesn’t dent when pressed.
Clean the fish thoroughly: After scaling and gutting, rinse it with diluted saltwater or lightly wash with rice-washing water, which helps absorb fishy odors. Then pat it completely dry.
Blanching the fish is crucial: Never put raw fish directly into the porridge pot! Cut the fish into bite-sized pieces and blanch them in boiling water with 2–3 slices of smashed old galangal or ginger. Blanch just enough for the outer layer to firm up (about 10–15 seconds), then immediately remove and set aside. This method effectively removes mucus and fishy smells.
The broth must be aromatic with spices: Use pork bone or chicken carcass broth as the base, and add spices to neutralize fish odors, such as smashed coriander roots, smashed garlic, crushed white peppercorns, and essential smashed old galangal. Simmer to make the broth fragrant and flavorful.
Main ingredients
How to make fish rice porridge
Make the broth: In a pot, add the pork bone or chicken broth along with smashed coriander roots, smashed garlic, crushed white peppercorns, and smashed old galangal. Bring to a boil over medium heat until fragrant, then reduce to low heat and simmer for 15-20 minutes to develop a rich, flavorful broth.
Prepare the fish (important step): While waiting for the broth, bring another pot of water to a rolling boil, add 2 slices of smashed old galangal. Quickly blanch the prepared fish fillets just until the surface firms (10-15 seconds), then immediately remove and drain.
Cook the rice: Once the broth is fragrant, strain out all the spices, leaving clear broth. Bring the broth back to a boil, add the cooked rice, and stir gently to break up the grains. Simmer over medium heat for 5-10 minutes until the rice softens and opens up to your desired consistency.
Seasoning: Season the porridge with light soy sauce, seasoning sauce, and a little sugar. Adjust the taste to be slightly salty with a hint of sweetness for a balanced flavor.
Add the fish: When ready to serve, ladle the porridge into bowls, then add the blanched fish pieces. The heat from the porridge will cook the fish perfectly, keeping it tender and not tough (alternatively, add the fish to the pot after turning off the heat, but adding it directly to the bowl better controls doneness).
Serve: Garnish with preserved mustard greens, fried garlic, spring onions, coriander leaves, celery, and finish with a sprinkle of fragrant ground white pepper. Serve immediately with a side of flavorful fermented soybean dipping sauce.