A bowl of fish porridge is arguably the most useful recipe in the Singaporean toddler feeding repertoire. It combines soft, easy-to-swallow rice with the protein and omega-3 of fish, can absorb virtually any vegetable you have in the refrigerator, and comes together in under thirty minutes. Asian seabass — siakap — is an ideal choice for this dish: the flesh is lean, mildly flavoured, and flakes into small, soft pieces that toddlers handle well. It is also widely available fresh in Singapore and carries low mercury.
This recipe works from around 10 months — once the baby is managing a few soft lumps — right through to the family table for two and three year olds. Adjust the texture by simmering longer for a smoother consistency or shorter for more discrete rice grains. Adults often eat this version too, especially during illness or on evenings when something gentle is needed.
Ingredients (serves 2 toddlers or 1 adult and 1 toddler)
- 100g jasmine rice, rinsed
- 800ml fish broth (or water, but broth adds flavour and minerals)
- 150g Asian seabass fillet, deboned and cut into 3 to 4 pieces
- 1 medium carrot, peeled and finely diced
- 50g spinach or baby bok choy, roughly chopped
- 3 slices fresh ginger
- 1 teaspoon light soy sauce (omit or halve for children under 18 months)
- 1 teaspoon sesame oil
- Spring onion, finely sliced, to serve
Method
- Combine the rinsed rice, fish broth, ginger slices, and diced carrot in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 20 to 22 minutes. The rice should begin breaking down and the porridge should look thick and creamy. Add a splash more broth or water if it becomes too thick before the rice is fully soft.
- Add the seabass pieces to the porridge, nestling them into the liquid. Cover and cook for a further 4 to 5 minutes, until the fish is just cooked through.
- Remove the ginger slices and discard. Use the back of a spoon or a fork to break the fish into small flakes directly in the pot. Stir to distribute.
- Add the spinach or bok choy, stir through, and cook for 1 more minute until wilted.
- Add the soy sauce and sesame oil. Taste before serving to a toddler — it should be pleasantly savoury but not salty.
- Serve in a bowl at a comfortable eating temperature, topped with spring onion.
Serving and Storage Notes
Serve immediately, checking the temperature — porridge holds heat well and can be hotter than it looks. For children under 12 months, omit the soy sauce entirely and use good fish broth as the main flavour base.
Leftover porridge thickens considerably in the refrigerator as the rice continues to absorb liquid. Reheat in a small saucepan with a few tablespoons of water or broth, stirring over medium-low heat until loose again. It keeps for up to 48 hours refrigerated. The texture after reheating is slightly softer than fresh but perfectly acceptable — many parents cook a double batch specifically for this reason.
Variations: swap the seabass for threadfin, grouper, or salmon trout. Add a beaten egg stirred in during the last minute of cooking for extra protein. Finely diced silken tofu can be added at the same stage as the fish for a softer-textured protein boost.