Fish Porridge Kakap

Ingredients

• Porridge:
• 100 g rice - washed - drained
• 750 ml fish stock
• 1 bay leaves
• 2 tsp salt
• 1 teaspoon chicken bouillon powder
• Saute snapper:
• 2 tablespoons vegetable oil
• 2 cloves garlic - finely chopped
• 1 / 2 cm ginger - finely chopped
• 200 g meat snapper - cut into thin
• 1 tablespoon soy sauce
• 1 / 2 teaspoon pepper
• 1 teaspoon salt
• Topping:
• scallions

Instructions

Porridge: Cook all ingredients over low heat until all ingredients cooked, the grains are ripe and soft and thick. Remove from heat.
Saute snapper: Saute garlic and ginger until fragrant.
Enter snapper, stir until it changes color.
Add seasonings and stir well. Remove from heat.
Place pulp in a bowl.
Give Kakap Saute and Sprinkles.
Serve warm.

Serve for 4 people