Hearty and Delicious Fish Cake and Bone Broth Porridge
A Special Fish Cake and Bone Broth Porridge Recipe, Inspired by Hong Kong Flavors
Hello everyone! On days like these, when the weather turns chilly and you might be feeling under the weather or just have a poor appetite, don’t you crave a warm and comforting bowl of porridge? Especially when a sore throat makes it difficult to eat solid food, a smooth and nutritious porridge is the perfect choice. Today, I’m excited to share a ‘Fish Cake and Bone Broth Porridge’ that I fell in love with during my trip to Hong Kong. It combines the rich flavor of bone broth with the satisfying texture of fish cakes for a deep and complex taste. In Hong Kong, porridge and noodles are popular breakfast items, and the fish cake porridge, in particular, was an absolute delight. After returning home, I was determined to recreate it, but thankfully, I didn’t need to until I felt unwell. When I was feeling a bit under the weather and really needed something warm and nourishing, I remembered the bone broth I had stored in my freezer. While making anchovy broth from scratch can be a bit much sometimes, using a dash of anchovy-flavored seasoning (like Dashida) can easily add a wonderful depth of flavor. Of course, the taste might vary slightly depending on the type of fish cake used, but you’ll still achieve a deep and savory flavor similar to what I tasted in Hong Kong. Interestingly, I didn’t enjoy the fish cakes as much in Hong Kong, but in this porridge, they were so delicious that I finished every last bite! After enjoying this hearty meal, I really felt like I was recovering and regaining my energy. This fish cake and bone broth porridge is a perfect balance of sustenance and flavor, and I highly recommend it to anyone who loves fish cakes or is having trouble eating due to illness. Aren’t you curious about its unique taste? Let’s make it together right now! Wishing you all a healthy and delicious Friday! ♡
Ingredients- Bone broth and water in a 2:1 ratio (e.g., 600ml bone broth, 300ml water)
- 1 bowl of cooked rice (approx. 200g)
- 7 pieces of square fish cake or fish cake of your preferred shape
Seasoning- 1 tsp anchovy-flavored seasoning (or soy sauce for soup)
- Salt to taste (adjust as needed)
- 1 tsp anchovy-flavored seasoning (or soy sauce for soup)
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
First, mix the bone broth and water according to the specified ratio (e.g., 600ml bone broth with 300ml water). Pour this broth base into a pot and bring it to a boil over high heat.
Step 2
Cut the fish cakes into bite-sized pieces. If using square fish cakes, cut them into 2-3 pieces each, or into your desired shape. Avoid cutting them too small, as this can reduce the texture; a moderate size is best.
Step 3
Once the mixture of bone broth and water is boiling vigorously, add the bowl of cooked rice. Use a ladle or spatula to break up any clumps of rice, ensuring the grains are well separated. Reduce the heat to medium-low and let it simmer gently until the rice is soft and broken down, forming a porridge consistency. It’s important to stir occasionally to prevent it from sticking to the bottom of the pot.
Step 4
When the rice has broken down sufficiently and the porridge has thickened, add the prepared fish cakes. Continue to cook for about 3-5 minutes, allowing the fish cakes to soften and cook through in the broth.
Step 5
Once the fish cakes are tender, add 1 teaspoon of anchovy-flavored seasoning to season the porridge. You can also use soy sauce for soup if you prefer. Finally, add a pinch of salt to taste, adjusting the overall seasoning to your preference. If it tastes bland, gradually add a little more salt.
Step 6
Ladle the well-cooked fish cake and bone broth porridge into a warm bowl. Be careful as it’s hot, and enjoy your meal!