TEOW CHEW WHITE POMFRET PORRIDGE

This porridge is my father signature dishes,what he told us in british colonial times,he use to frequetly
the road side hawker that sold this porridge,a bowl cost 20 cents.while eating he observed how the man  cook this simple and nice porridge.Every chinese new year,on the first day,every body  was present,he himself prepared this porridge.He uses to be a helper in a restaurant.he is good is slicing the fish very thinly and very neat.To cook this porridge the fish must be very fresh.This few year, my father health is not so good,normally my sister took over.Now is my turn to cook for my children,they love it very much. Can use ikan senangin,kurau ,tenggiri about 1 kg or more.

Ingredients;
 1 white pomfret (600g or more)
2  bowl jasmine rice
20 bowls of water
1/2 bowl fish sauce
some lengkuas ( scrub and wash clean cut off unwanted root,grate it and squeezed out the juice )
some coriander leaves (wash,drain chopped)
2 dry sole fish (peeled the flesh only deep fry crispy and crushed)
salt according to our taste

Method:
1. Gut and wash,use the knife to sliced the top fillet as well the bottom fillet.then sliced the fillet thinly.
    let the midldle part with bones,use a spoon to scoop the flesh out.In a bowl put in all the sliced meat
    and marinatedwtih some salt for 10 min ,rinsed of with water,drain.
2.Wash the rice and put in a big pot  with some water to cook.When the rice is boiling,add in the fish
    sauce,crushed sole fish ,bit of msg and salt according to your taste,let it boil for a few minutes,lastly
    add in all the sliced fish ,let it boil for a few min or the sliced fish is cook.off the heat.dish the
    porridge in a bowl,top with coriander leaves ,some grated lengkuas,some white pepper powder.