Mussel and Fish Cake Porridge: A Deep, Flavorful Delight
Mussel and Fish Cake Porridge: A Deep, Flavorful Delight
The Secret Ingredient of Mussel Soup: Delicious Mussel and Fish Cake Porridge!
I’ve made a generous batch of mussel soup with the freshest seasonal mussels, and I’ve carefully prepared and stored the remaining broth and mussel meat. This pre-cooked mussel meat is incredibly convenient for making various dishes later on. Seeing the plump mussel meat and rich broth immediately brought to mind ‘Mussel Porridge’! Honestly, I might as well say I make mussel soup just for the sake of enjoying this delicious porridge. I fell in love with its profound flavor after trying it once, and now I get a little excited whenever I see mussels! So, the very next day after making the mussel soup, I decided to whip up some mussel porridge. While it’s fantastic with just mussels, adding my favorite chewy fish cake takes it to a whole new level – it’s absolutely divine! Even though it’s made with just one bowl of rice, the porridge expands tremendously in volume, making it a very hearty meal. I couldn’t stop eating it because it was so delicious! This porridge is like a nourishing tonic that warms you from the inside out. Enjoy cooking this delightful meal! Stay healthy always~♡
Ingredients- Mussel Broth 200ml (leftover from mussel soup)
- Water 400ml (adjust based on broth quantity)
- Cooked Mussel Meat 100g (shelled and cooked)
- 1 Egg Yolk (for garnish, optional)
- 1 Bowl of Cooked Rice (day-old or instant rice)
- 1 Sheet of Fish Cake (cut into bite-sized pieces)
Seasoning & Garnish- Sesame Seeds, a pinch (for nutty flavor)
- Chopped Scallions, a pinch (for fresh aroma)
- Sesame Oil, a drizzle (for finishing aroma)
- Sesame Seeds, a pinch (for nutty flavor)
- Chopped Scallions, a pinch (for fresh aroma)
- Sesame Oil, a drizzle (for finishing aroma)
Cooking Instructions
Step 1
Pour the mussel broth (200ml) and water (400ml) into a deep pot or wok. Bring to a boil over high heat, then reduce to medium-low heat once simmering.
Step 2
Once the broth is boiling, add the bowl of cooked rice. Stir continuously with a spatula to prevent the rice from sticking to the bottom. It’s important to break up any clumps of rice as it cooks.
Step 3
When the rice begins to soften and break down, add the cooked mussel meat (100g) and the cut fish cake. Continue to simmer until both the mussels and fish cake are fully cooked.
Step 4
Once the porridge has thickened and the fish cake is tender, stir in the chopped scallions and simmer for another moment. Allow the fresh aroma of the scallions to infuse the entire porridge.
Step 5
Ladle the finished mussel and fish cake porridge into serving bowls. Gently place the egg yolk in the center as a garnish. Sprinkle with sesame seeds for a nutty flavor, and finish with a light drizzle of sesame oil for an enhanced aroma.
