From my Singapore Kitchen I served my 3 Treasure Porridge with Simmered Braised Spanish Mackerel in Japanese Sauce.
3 Treasure Porridge
For cooking the 3 Treasure Porridge, I boil 1/2 cup Japanese Short Grain Rice with 1/4 cup Dried Mung Beans and 1 cup cooked, frozen Barley Grain (which I kept in freezer) with 10 cups water.
Bring to a rapid boil in my vision ware, then lower heat to simmer for 40 mins. Stirring now and then to prevent sticking to the pot.
The 3 Treasure Porridge is ready to pair with Simmered Braised Spanish Mackerel in Japanese Sauce.
Simmered Braised Spanish Mackerel in Japanese Sauce
For the 2 pieces (250g) of Spanish Mackerel which I am using, I sprinkle some Pepper to marinate the fish.
Next, cut 1 stalk of Japanese Leek and 1 thumb sized Ginger to slices.
In a non stick pan, boil 1 1/2 cup water with the Leek and Ginger for 5 mins (to release the fragrant of the leek).
Then add in 1/2 cup Japanese Cooking Sake (Rice Wine), 1/4 cup *Kikkoman Brand Shoyu (Soy Sauce) and 2 TBS Sugar. Bring to a boil then drop in Fish. Cover with lid and over low heat, simmer boil fish for 15 minutes.
At the last 5 mins drop in a few stalks of Baby Chye sim to heat through. Then off heat. Ready to serve this Simmered Braised Spanish Mackerel in Japanese Sauce with 3 Treasure Porridge. A heart warming yummy meal.
To follow CATherina Hosoi’s activities in Singapore and overseas, including recipes which she created, please like her Facebook page: www.facebook.com/CATherinaHosoiFanPage
Interested to know more about CATherina Hosoi’s resort activities in Bali? Visit : www.ubudgreen.com