Can I use brown rice for this recipe?
While jasmine rice is traditional, you can use brown rice, but it will require a longer cooking time and more water to achieve the desired porridge consistency.
BREAKFAST
Cambodian Steamed Fish and Vegetable Porridge
This comforting Cambodian-inspired porridge features tender steamed fish and fresh vegetables simmered in a savory rice base. It's a light yet satisfying breakfast, perfect for a nourishing start to your day.
HOW TO MAKE IT
Let's cook.
01
Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
02
While the rice simmers, prepare the fish. Cut the fish fillets into 1-inch pieces. In a small bowl, combine the fish sauce, white pepper, grated ginger, and minced garlic. Add the fish pieces and gently toss to coat.
03
After 20 minutes of simmering, the rice should be partially broken down. Add the mixed vegetables to the pot with the rice. Stir gently.
04
Carefully place the marinated fish pieces on top of the simmering porridge and vegetables. Do not stir. Cover the pot and continue to simmer on low heat for 8-10 minutes, or until the fish is opaque and flakes easily.
05
Remove the pot from heat. Gently stir the porridge to combine the fish and vegetables. Taste and adjust seasoning with additional fish sauce or white pepper if desired. Ladle into bowls and garnish with fresh chopped cilantro before serving.
About This Recipe
This comforting Cambodian-inspired porridge features tender steamed fish and fresh vegetables simmered in a savory rice base. It's a light yet satisfying breakfast, perfect for a nourishing start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a creamier porridge, you can add 1/4 cup of coconut milk during the last 5 minutes of cooking. If you prefer a thicker porridge, use 5 cups of water instead of 6. A drizzle of toasted sesame oil just before serving adds a lovely aroma.
Easy Substitutions
Any firm white fish can be used. Feel free to use other quick-cooking vegetables like peas, corn, or thinly sliced mushrooms. For a vegetarian version, omit the fish and add firm tofu cubes, increasing the fish sauce to 2 tablespoons or using soy sauce.
Storage & Reheating
Store leftover porridge in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen, as it will thicken upon cooling.
Serving Suggestions
Serve hot with a side of fresh lime wedges for a bright citrusy kick. A sprinkle of crispy fried shallots or a dash of chili oil can add extra texture and heat. Enjoy with a soft-boiled egg for added protein.
Common Mistakes
Overcooking the fish: Fish cooks quickly, so be mindful of the 8-10 minute steaming time to avoid dry, rubbery fish. Not stirring the rice: If not stirred occasionally during the initial simmer, the rice can stick to the bottom of the pot and burn. Using too much water initially: While porridge is meant to be soupy, too much water can result in a bland, watery consistency. Adjust liquid as needed. Over-seasoning: Fish sauce is potent; add it gradually and taste before adding more.
Frequently Asked Questions
What kind of fish is best for this porridge?
Mild, flaky white fish like cod, tilapia, snapper, or basa work wonderfully. Avoid oily or strong-flavored fish.
Can I prepare this ahead of time?
You can cook the rice porridge base ahead of time and store it. When ready to serve, reheat the porridge and then steam the fresh fish and vegetables directly in it.
MORE TO KNOW
The key to a good Cambodian porridge (Bobor) is the texture of the rice. It should be soft and broken down, almost like a thick soup. Rinsing the rice helps remove excess starch, preventing it from becoming too gummy. The gentle steaming of the fish directly in the porridge ensures it remains tender and infused with flavor without overcooking. This method also allows the fish to release its natural juices, enriching the porridge base.
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