Seafood Porridge Recipe

Rinse and soak rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 washes). Drain and let sit 10–15 minutes if time allows; this helps the grains break down evenly.

Cook rice into porridge

In a large pot, combine the rinsed rice and 6 cups of water or stock. Bring to a boil over high heat, then reduce to a steady simmer. Stir occasionally to prevent sticking. Simmer, uncovered or partially covered, for 25–30 minutes, stirring every 5 minutes and scraping the bottom to avoid burning, until the rice breaks down and the mixture becomes thick and creamy. Add more water a little at a time if it becomes too thick; goal is a loose porridge consistency.

Season the base

When the porridge is nearly at the desired consistency (after about 20–25 minutes), stir in 1 tsp salt and 1 tsp white pepper. Taste and adjust seasoning lightly; you will add seafood and additional seasonings later.

While the porridge is simmering, prepare aromatics. Heat a small skillet over medium heat with 1 tsp sesame oil. Add the minced garlic and julienned ginger and sauté 30–60 seconds until fragrant but not browned. Remove from heat and stir in 1 tsp soy sauce and 1 tsp fish sauce (if using). Reserve. Separate the white and green parts of the spring onions: whites will cook with seafood, greens are for garnish.

Prepare seafood: pat shrimp, scallops, squid, and fish dry with paper towels and season lightly with a pinch of salt and white pepper.

When the porridge is creamy and hot, stir the sautéed garlic-ginger mixture into the porridge. Bring the porridge to a gentle simmer.

Add the seafood in stages for even cooking: first add the squid rings and scallops (they take a bit longer), simmer 2 minutes. Then add the shrimp and fish pieces, stir gently, and simmer another 2–3 minutes until shrimp are pink and opaque, scallops are just cooked through, squid is tender, and fish flakes easily. Total seafood cooking time should be short (about 4–6 minutes) to keep textures tender.

Taste and adjust seasoning with a little more salt, white pepper, or soy/fish sauce if needed. If the porridge thickened too much while adding seafood, stir in up to 1/2 cup extra hot water or stock to reach desired consistency.

Stir in the white parts of the sliced spring onions in the final minute so they soften slightly but retain some bite.

Ladle the porridge into bowls. Drizzle with a little additional sesame oil (about 1/4 tsp per bowl) if desired. Sprinkle chopped green parts of the spring onions, chopped cilantro, toasted sesame seeds, and fried shallots over each serving.

Serve with lime wedges and chili oil on the side so diners can add heat and acidity to taste.