Teochew Fish Soup Porridge

INGREDIENTS:

• 500g fish fillet
• 1 tbsp. garlic oil
• 1/2 tsp. salt 
• 1/2 tbsp. sesame oil
• 1 tbsp. Dong Cai

SOUP BASE INGREDIENTS:

• 500g fish bones
• 2 slices ginger 
• 1 tbsp. garlic oil (from Golden Circle Veg. oil)
• 1 tbsp. dried prawn (toasted)
• 2 slices fried dried fish sole
• 2 litres hot water 
• 1 tbsp. chicken seasoning powder
• 1/2 tsp. white pepper (to taste)
• 1/2 tbsp. rock sugar (to taste)
• 1 tbsp. Chinese wine (to add last)

FOR COOKING RICE:

• 2 cups Royal Umbrella Thai Hom Mali Rice 
• 2 cups water 

FOR GARNISHING:

• 2 stalk spring onions (chopped)
• 2 stalk coriander leaves
• 1 tbsp. fried shallot
• 1 tbsp. fried garlic crisps

COOKING DIRECTIONS:

1. Wash and rinse 1 time for the Royal Umbrella Thai Hom Mali Rice. Soak it for 10 minutes. Set as normal rice cooker mode and cook. 
2. Pan fry the fish bones with garlic oil and ginger until golden brown. Add in the toasted shrimps and fried sole fish and stir fry till aromatic. Add in hot water and simmer for about 30 minutes (do not boil the soup). Remove the fish bones, dried shrimps and cuttlefish from soup and discard it. Add in rock sugar and chicken seasoning powder into soup.
3. Slice the fish fillet into slivers and line up on a serving plate. Lightly marinade with salt, garlic oil and sesame oil.  Note: keep fish refrigerated until ready to serve.
4. Bring the fish stock to boil and put in the Dong Cai and fish slices. Stir gently and add in the Chinese wine. Turn off fire, add salt and pepper to taste.
5. Place cooked rice into the serving bowl and ladle the hot fish soup over the rice. Sprinkle spring onions, coriander leaves, fried shallot and garlic crisps.