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Eel Rice Porridge
Rate this recipeHow to make eel porridge for your little one, with soft, fully cooked rice and tender eel – no bones and no fishy smell.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
60 minutes
Servings
2
Level
Easy
Ingredients
Eel
500 g
Glutinous rice and jasmine rice, each
70 g
Ginger
1 knob
Lemongrass
5 stalk
Spring onions
50 g
Large red chilli
5 piece
Egg
4 piece
Herbs to serve: spring onions, coriander, rice paddy herb, each
50 g
Lime
2 piece
Implementation Steps
01
Prepare the eel
Once the eel has been gutted, you need to remove the slime from its skin and belly. To do this, soak the eel in rice-washing water for about 3 hours, then rinse it well inside and out with salt and lime water and cut into bite-sized pieces. Make sure you clean the eel thoroughly so it doesn't taste fishy.
Next, steam the eel with about 1/2 small bowl of water until cooked. Once cooked, take the meat off the bones and set it aside in a bowl. Simmer the bones in a pot of water for about 30 minutes, then strain out the bones and keep the liquid for cooking the porridge.
Once the eel has been gutted, you need to remove the slime from its skin and belly. To do this, soak the eel in rice-washing water for about 3 hours, then rinse it well inside and out with salt and lime water and cut into bite-sized pieces. Make sure you clean the eel thoroughly so it doesn't taste fishy.
Next, steam the eel with about 1/2 small bowl of water until cooked. Once cooked, take the meat off the bones and set it aside in a bowl. Simmer the bones in a pot of water for about 30 minutes, then strain out the bones and keep the liquid for cooking the porridge.
02
Cook the porridge
Wash the glutinous rice and jasmine rice, put them in a pot and pour in the eel bone stock. Cook as you would normal porridge until the grains burst open, then season to taste.
For the eel meat, fry the shallots, ginger, turmeric and finely chopped lemongrass until fragrant, then add the eel and stir-fry. You can add a pinch of chilli powder for extra flavour, but leave it out if your child can't eat spicy food. When the eel is nearly done, season it to taste. Tip all the eel into the porridge, crack in the eggs and stir well so the eggs cook and the eel flavours the porridge. Then simmer for another 3–5 minutes to let everything come together, and ladle into bowls to enjoy with Vietnamese coriander and coriander.
If you're wondering what other vegetables go with eel porridge, here's a tip: for growing children, you can cook eel porridge with carrot, pumpkin, beetroot and so on, to make it even tastier and more nutritious.
Wash the glutinous rice and jasmine rice, put them in a pot and pour in the eel bone stock. Cook as you would normal porridge until the grains burst open, then season to taste.
For the eel meat, fry the shallots, ginger, turmeric and finely chopped lemongrass until fragrant, then add the eel and stir-fry. You can add a pinch of chilli powder for extra flavour, but leave it out if your child can't eat spicy food. When the eel is nearly done, season it to taste. Tip all the eel into the porridge, crack in the eggs and stir well so the eggs cook and the eel flavours the porridge. Then simmer for another 3–5 minutes to let everything come together, and ladle into bowls to enjoy with Vietnamese coriander and coriander.
If you're wondering what other vegetables go with eel porridge, here's a tip: for growing children, you can cook eel porridge with carrot, pumpkin, beetroot and so on, to make it even tastier and more nutritious.
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