Korean Butterfish Porridge
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
As a whole butterfish simmers with rice for about 25 minutes, its lean white flesh breaks apart on its own and disperses through the porridge, lending a mild sweetness without heaviness.
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Salt and a teaspoon of sesame oil are the only seasoning, so the freshness of the fish decides almost everything. If the porridge thickens before the rice has softened, turn the heat lower and stir along the bottom more often.
Ingredients
Instructions
- 1
Cut the butterfish into manageable pieces, then rinse it lightly in salted water.
Run your fingers over the flesh and remove any remaining bones carefully, since the fish will later break apart into the porridge.
- 2
Put 150 g rice and 1200 ml water in a pot and set it over medium heat.
Stir once from the bottom at the beginning so the rice does not settle and stick before the liquid starts moving.
- 3
When the water begins to boil, lower the heat and add the prepared butterfish.
For the first 5 minutes, stir gently so the flesh firms slightly before it starts breaking into the rice.
- 4
Simmer slowly over low heat for about 25 minutes.
Every 3 to 4 minutes, scrape the bottom as you stir so the rice swells evenly and the fish flakes naturally into the porridge.
- 5
Check that the grains are soft and the porridge is thicker than thin gruel.
If it becomes too stiff before the rice softens, lower the heat and scrape the bottom more often.
- 6
Season with 1/2 teaspoon salt and simmer for 1 more minute so the seasoning spreads through the pot.
Turn off the heat, stir in 1 teaspoon sesame oil, and serve the porridge warm.
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