Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality claypot in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Teochew fish soup is widely available in Singapore. You can get it in most food courts and coffeeshops. If you can find a fish soup stall, most likely they will have the option of fish porridge too. Teochew fish porridge is simply rice soaked in a bowl of fish soup. If you don’t like rice, you can replace it with thick or thin vermicelli or any other types of noodles.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 4 – 5
Ingredients for soup stock – boil for 45 mins
2L of water (please add more soup if the water dries up slightly after you have added the rice)
0.5 kg of chicken feet – blanched
150g of ikan bilis – washed
2 tablespoons of dried shrimps – soaked till soft
1 dried sole fish – dry roasted
Marinate for the fish
500g of mackerel
1 teaspoon of salt
A few dashes of white pepper
2 teaspoons of cornflour
Optional: 1 whole piece of dried cuttlefish – cut into stripes & shallow fry until crispy
Optional: 2 bulbs of garlic – chopped and shallow fry until light golden brown – both oil and garlic to be used to enhance the flavour of the dish
1.5 cups of cooked Jasmine rice
1 thumb size ginger – julienne
2 tablespoons of fish sauce