The Ultimate Seafood Porridge

Fillet the fish without removing the skin; keep the bones, head, tail and the rest of the small pieces for making stock. Start from the tail side, slant your knife at 45 degrees, cut the first thin slice and do not cut through skin. Then, cut the second thin slide all the way through the skin. (This is one piece of butterfly cut fish). Repeat this until the whole fillet is done.

In a mixing bowl, combine fish and marinade ingredients, and toss to coat thoroughly.

Making fish stock: in a cooking pot, add green onion, ginger, then add fish head and bones, sear a few minutes, then add cooking wine, water(6lb/ 2700ml), and bring to boil over high heat. Continue boiling for 10-15 minutes until the stock turns to a milky color. Skim away floating forms during boiling.

In another bowl, combine rice, sweet rice and 3 cups of water. Soak for 2 hours.

In a bowl, soak dry scallops in rice wine for 2 hours. (Tip: the rice wine can remove the fishy odor and soften the scallops)

Cut squid into ¼-inch wide circles.

In a clay pot with 3 cups of water, bring to a boil. Then, pour in the prepared fish stock, add soaked rice(discard water), and stir several times to make sure the rice is not stuck on the pot. Add the following: soaked scallops, shrimps, squids, clams, fish and a pinch of salt. Constantly stir and scratch the bottom of the pot to prevent burning until the porridge becomes thick.

Scoop porridge in a serving bowl(cup), and drizzle a few drops of soy sauce and sesame oil. Top with a few white sesame seeds, julienned green onions, and red peppers. Enjoy!