Salmon Beetroot Porridge Recipe
Ingredients
- Salmon
- Beetroot Puree
- Rice
- Double Happiness White Fish Broth Powder
- Oil
Method
- Trim off the beet stem as much as you can. Cut the beet roots into quarters and transfer them into a large saucepan.
- Add 1½ cups of water into the pan and bring the water to a boil.
- Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork.
- Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can be stored in freezer up to 3 months.
- Soak pearl rice in water for an hour beforehand, it will be easier to cook.
- Pan fry the salmon for about 1-2 minutes, shred with a fork till fine. Keep aside.
- Cook the rice over the heat, and spoon into a little beetroot puree (not too much to avoid the earthy taste).
- Sprinkle in the Double Happiness Broth Powder and a spoon of oil, and cook for 2 minutes.
- Add your shredded salmon and fold into the porridge just before serving. Mix it evenly for another minutes (the heat will cook any fish that wasn;t cooked in the first place) and then turn off heat.
