Description
A deeply nourishing soup-rice using the fattiest belly meat of Tainan's specialty fish, 'Milkfish' (Sabahee), eaten with shredded ginger.
Restaurants serving Milkfish Porridge
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milkfish (Sabahee) belly
- White rice
- Shredded ginger
- Celery
- Fried shallots
Instructions
- [Authentic Recipe]
- [Fish Prep] Prepare fillets of the 'belly (Du)' from fresh Tainan-farmed 'Milkfish (Sabahee)', having carefully hand-removed over
- fine bones (Sabahee is most delicious at its fatty belly).
- Boil a clear broth made from pork bones and fish frames in a pot.
- Toss in cooked white rice (or soaked raw rice), flaked milkfish meat, and oysters (optional).
- Season with salt and white pepper, cooking in Zosui style retaining rice grain texture.
- Finally, place the milkfish belly (large fillet) into the pot, warming briefly to avoid overcooking.
- Plate, topping with chopped celery, You Cong Su (fried shallots), and massive shredded ginger.
Learn more Spice, substitutes, tips
Key spices
Ginger aroma and White pepper
Substitutes at Japanese supermarkets
Fatty white fish like Spanish mackerel or Yellowtail
Pairing
Youtiao(Fried dough)
Trivia
[Hardcore] An overwhelming soul food said to start every Tainan morning. Because milkfish has too many fine bones, using boneless (Wuci) belly hand-tweezed by artisans is proof of authenticity.
Eating tips & etiquette
[Unique Eating] Mix a little wasabi or doubanjiang into 'Jiangyou Gao (thick soy sauce)' on a separate dish, and dip the fatty fish belly to eat as a side!
Allergen
Seafood, Wheat (from sauce), Soy