Corn and Tenggiri Porridge with Yellow Spice
Ingredients:
- 2 baby tenggiri fillets (grated) – about the size of a palm
- 500 ml white rice
- 2 finger lengths water (for cooking rice)
- ½ small white tofu (diced)
- ½ corn cob (grated)
- ¼ small tomato (thinly sliced)
- 1 balmer (thinly sliced) (a type of Indonesian chili, or substitute with bell pepper if unavailable)
- 1/2 balput (thinly sliced) (another type of Indonesian chili, or substitute with bell pepper if unavailable)
- 1 bay leaf
- A small piece of ginger (crushed)
- A small piece of turmeric (thinly sliced)
- 80 ml water (for sautéing)
- A pinch of nutritional yeast (optional, for added umami flavor)
- Oil for sautéing
Instructions:
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Prepare Ingredients: Begin by thoroughly washing all the ingredients.
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Cook the Rice: In a pot, cook the white rice with 2 finger lengths of water until it is halfway cooked. Add the grated corn and continue to cook until the rice and corn are fully cooked. Set aside and divide into two portions.
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Sauté the Aromatics: Heat oil in a skillet. Sauté the sliced balmer, balput, tomato, crushed ginger, sliced turmeric, and bay leaf until the vegetables are softened and aromatic.
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Add Fish and Tofu: Add the grated tenggiri fillets and diced tofu to the skillet. Sauté briefly until the fish starts to cook through.
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Simmer the Mixture: Pour in the water and let the mixture simmer until fully cooked and the flavors meld together. If using, stir in a pinch of nutritional yeast for added flavor. Divide into two portions.
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Serve: Serve the corn porridge with the yellow spiced fish on top.
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Storage Tips: For evening meals, store the corn porridge in the refrigerator and keep the fish in a separate bowl (the fish does not need to be refrigerated). Mix the porridge and fish only when ready to serve.
Enjoy your delightful Corn and Tenggiri Porridge with Yellow Spice! 🌽🐟
