Sliced Fish Porridge with Peanuts and Century Egg

There are so many recipes for fish porridge on the internet, but not many Singaporean ones. Even if they are Singaporean, they tend to be of the Teochew variety. My favourite fish porridge in Singapore comes from Sin Heng Kee – thick and luscious, like Cantonese juk. I’ve learnt a tip from my friend Colin and froze my rice – this allows the rice to break down quickly in the cooking process. You can add whatever you want to the porridge – I love mine with century egg, a raw egg, crispy onions, spring onions and youtiao.

Fish Porridge

Serves 3-4

Advance preparation:

100g jasmine rice

50g glutinous rice

40g peanuts

50g dried yuba, broken up finely

½ teaspoon baking soda

1L water

1 red onion, thinly sliced

1. Rinse rice, drain and freeze 2 hours or until frozen.

2. Soak peanuts for 2 hours.

3. Soak the yuba in baking soda and water for 30 minutes.

4. Cover the red onion with just enough oil and fry until golden brown.

5. Strain the onion to get onion-infused oil and crispy onion.

For stock:

4 tablespoons shallot oil

350g fish bones

50g ginger

25g spring onion whites

1 teaspoon white peppercorn

2 tablespoons Shaoxing

3L water

1. Heat a pot and add the shallot oil.

2. Fry the fish bones, ginger, spring onion and white peppercorn until aromatic.  

3. Add the drained tofu skin and Shaoxing wine.

4. Fry for a minute or two then add the water.

5. Cook 1 hour.

6. Strain – resist the urge to season the stock.

For the porridge:

2L stock

Frozen rice

Soaked and drained peanuts

1 teaspoon salt

1 century egg, chopped

300g sliced fish, marinated with a dash of Shaoxing and soy and big pinch of cornflour for 30min

Raw egg

Fried onions

Spring onion, sliced

Youtiao (dough fritters)

White pepper


1. Combine the stock, rice and peanuts.

2. Bring to a boil and simmer uncovered for 45 minutes or until the porridge is thick and creamy.

3. Season with salt.

4. Add the century egg and sliced fish.

5. Heat until the fish is cooked through.

6. Spoon into bowls and serve with raw egg, fried onions, spring onions and youtiao. Extra white pepper and soy are good to have on the side.



Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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