Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** RICE PORRIDGE ***
     1/2           cup  long-grain white rice
     1/2      teaspoon  salt
  1         tablespoon  peanut oil
  4               cups  water
  4               cups  chicken stock
                        *** FISH TOPPING ***
     1/4         pound  good-quality tuna or striped bass or sea
                        bass
  1 1/2      teaspoons  fresh ginger -- peeled and slivered
  2          teaspoons  light soy sauce
  1                big  pinch of ground white pepper
  1           teaspoon  asian sesame oil
  1         tablespoon  green onion -- chopped
  2        tablespoons  fresh cilantro -- coarsely chopped

Preparation:

To make the porridge, rinse the rice with cold water until the rinse water runs clear. Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is the consistency of porridge, about 1 1/2 hours. Keep warm. To prepare the fish topping, wrap the fish in plastic wrap and place in the freezer to freeze partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the fish. Sprinkle the green onion and cilantro over the top. To serve, ladle the hot porridge into warmed soup bowls. To eat, pick up a few slices of fish, onions and cilantro and set them on top of each serving of porridge. Serve hot. Preparation Time: 1 hour 55 minutes

Nutritional Information:

69 Calories (kcal); 2g Total Fat; (27% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 1262mg Sodium