Fish Porridge with Spinach

Recipe by Jean Lee

Ingredients (two servings)

150g fish fillet
50g spinach leaves
1 tsp ginger julienne (fine shreds) (I put in 2-3 slices of ginger so i can take them out easily as the kids are adversed to eating the ginger julienne
4-6 Chinese red dates
1/2 cup rice
Salt and pepper to taste ( I omit these coz i make it for this for the children)

Method:
1. Wash and soak rice
2. Skin fish fillet and slice finely. Marinate in 1 tsp oil and a little salt (alternatively, i marinade it in 1 tsp of sesame oil and light soya sauce)
3. After soaking spinach leaves for a while, wash spinach leaves well and drain. Slice into thin shreds.
4. Place soaked rice, chinese red dates and 2 cups of water into a pot. Simmer until rice grains "blossom"
5. Add fish slices, shredded ginger and spinach and bring porridge to a boil. Turn down heat, simmer another 5 minutes and serve hot.

From step 4, I put everything into the pot and let it boil and transfer to thermal pot.