Fish Porridge

Ingredients
* Fish stock
* 450g grouper slice or other fishes
* 2 stalks of Chinese lettuce
* 1/3 cup rounded rice or pearl rice
* 500g fish bones or ½ cup of ikan billis
* 8 cups of water/fish stock (to cook base stock, boil in low heat for ½ hour)

Fish Slice Seasoning
* A pinch of salt
* White pepper powder
* ½ teaspoon light soy sauce
* Spring onion
* ½ teaspoon Chinese cooking wine (optional)
* Few drops of sesame oil

Method
Boil fish bones and water for 30 mins on medium to low heat. Drain away the bones and use as soup base.

Add uncooked rice to the soup, bring to boil, stirring constantly to prevent burning. Turn to low heat and simmer for 15 mins.

Add fish slices, cover and cook for 2 mins. Add salt to taste and white pepper and sesame oil on the top.

Ready to serve. Garnish with spring onion.

Served 4 to 6 people.

Clear soup base
Use cooked rice instead of uncooked rice.

Bring soup base to boil and add fish slices to soup.

Cook for 2 mins. Place cooked rice into a bowl and pour fish soup over.

Ready to serve.