Rice porridge with boiled fish, Manila style

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 202.1
• Proteins: 10.9g
• Fats: 1.6g
• Carbohydrates: 36.7g

Ingredients

• Rice: 100 g
• Carnation: 2 pc
• Black peppercorns: 5 pc
• Fish: 150 g
• Pineapple: 100 g
• Bananas: 1 pc
• Lemon: 1 pc
• Yogurt: 100 g
• Capers: 50 g
• Salt: to taste

Cooking steps

1. Rinse the rice, add it to 2 liters of boiling water, place cloves and black peppercorns wrapped in a cheesecloth bag, salt, and cook over medium heat for 20 minutes.

   Required ingredients:

   • Rice: 100 g
   • Carnation: 2 pieces
   • Black peppercorns: 5 piece
   • Salt:  to taste

2. Drain the boiled rice in a colander and let it cool.

3. Cut the fish into small pieces.

   Required ingredients:

   • Fish: 150 g

4. Wash, peel, and slice the banana into rounds.

   Required ingredients:

   • Bananas: 1 piece

5. Slice the pineapple.

   Required ingredients:

   • Pineapple: 100 g

6. Wash the lemon and squeeze juice from it.

   Required ingredients:

   • Lemon: 1 piece

7. Mix banana with pineapple, lemon juice, and fish.

   Required ingredients:

   • Bananas: 1 piece
   • Pineapple: 100 g
   • Lemon: 1 piece
   • Fish: 150 g

8. Add the obtained mixture to the porridge and mix gently.

   Required ingredients:

   • Rice: 100 g

9. Chop the capers and mix them with yogurt.

   Required ingredients:

   • Capers: 50 g
   • Yogurt: 100 g

10. Serve the porridge on individual plates and drizzle with a sauce made of capers and yogurt.

    Required ingredients:

    • Capers: 50 g
    • Yogurt: 100 g