Quick Cháo Cá Lóc (Simplified Snakehead Fish Porridge)
75% chuẩn vị · Vietnamese
A faster, simplified version of the classic Cháo Cá Lóc, perfect for a weeknight meal. It retains the core flavors while reducing cooking time.
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Nguyên liệu
- Snakehead fish fillet400g
- Pre-cooked rice or leftover rice2 cups
- Chicken or fish broth1.2 liters
- Ginger1/2 inch piece
- Garlic2 cloves
- Fish sauce1.5 tbsp
- Saltto taste
- Black pepperto taste
- Scallions2 stalks
- Cilantro2 tbsp
- Lime1/2
Các bước
- 1
Cut the snakehead fish fillet into bite-sized pieces. Marinate with 1/2 tbsp fish sauce, salt, and pepper.
- 2
Finely mince the ginger and garlic.
- 3
In a pot, combine the pre-cooked rice (or leftover rice) with the broth. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the rice softens and the mixture thickens into a porridge.
- 4
Add the minced ginger and garlic to the porridge. Cook for 2 minutes.
- 5
Add the marinated fish pieces to the simmering porridge. Cook for 5-7 minutes, until the fish is cooked through.
- 6
Season with the remaining 1 tbsp fish sauce, salt, and pepper to taste.
- 7
Chop the scallions and cilantro. Slice the lime.
- 8
Serve the porridge hot, garnished with scallions, cilantro, and a squeeze of lime.
