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Cháo Cá | Vietnamese Rice Porridge with White Fish
(0)
55 min
Under an hour
Gurkerl Küche
Herrlich wärmender vietnamesischer Klassiker für den Herbst: Sämig gekochter Jasminreis in aromatischem Ingwer-Sud, sanft pochiertes, saftiges Kabeljaufilet und ein frisches Finish aus knackigen Jungzwiebeln, Koriander und Limette. Wunderbares Soulfood aus der Schale!
Ingredients
Preparation method
Preparing the rice porridge
Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Peel the fresh ginger and cut into fine julienne strips.
Add the rice, approx. 1.2 litres of cold water, and half of the sliced ginger to a large pot. Bring to a rolling boil, then reduce the heat to low. Cover with the lid slightly tilted and simmer gently for about 35–40 minutes until the rice grains burst open and a velvety, creamy consistency forms. Stir occasionally.
Preparing the fish
In the meantime, pat the cod fillet dry and cut into bite-sized pieces (approx. 2–3 cm). Marinate with half of the fish sauce (1 tbsp) and some freshly ground pepper, then set aside to infuse until ready to cook.
Chef's tip
Perfect consistency: A traditional cháo should be velvety and silky-smooth. If the rice porridge becomes too thick while cooking, simply stir in a splash of hot water.
Fresh herbs: The combination of crisp spring onions, aromatic coriander, and fresh lime juice gives this warming rice porridge the perfect burst of freshness.
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