Milkfish porridge is a common breakfast dish in southern Taiwan, having as the main ingredient Milkfish, a freshwater fish with a texture of the meat softer than a saltwater one. Other components used to make this dish are rice, young ginger, soup stock, rice wine, celery, green onion, salt and pepper. The preparation is as simple as the list of ingredients, as the fish fillet is cut into thick slices placed in the ginger julienne, rice and soup stock. The rice wine, salt and pepper, celery and green onion are added for the emphasis of taste and aroma. The porridge is usually served in bowl with plenty of stock. The taste of the fish which remains in the mouth is wonderful, especially when stirring with porridge, a steamed bun and toast.
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Passed Down | Taiwanese Milkfish with Crushed Garlic Cloves, web1.tainan.gov.tw
Fish porridge are light chinese fish recipes, www.homemade-chinese-soups.com
Taiwanese Food Court, www.taiwantravelmap.com