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Mackerel & Pumpkin Millet Porridge
Serves: 4
Time: 40 minutes
Ingredients
- Raw millet, 1 rice cup (130g)
- Water, 6 rice cups
- Raw mackerel, washed and thinly sliced, 220g
- Pumpkin, with skin, washed and cut into small bite-size pieces, 250g
- Ginger root, thinly sliced, 1 pc (4 inch long)
- Low sodium soy sauce, 2 tsp
- Black pepper, 1 tsp
- Coriander (cilantro), chopped, 2 sprigs
- Spring onions, chopped, ¼ cup
- Optional: Fresh chillies, chopped
Mackerel Marinade
- Fish sauce, 1 tsp
- Sesame oil, 1 tsp
- Black pepper, 1 tsp
Method
- Soak the mackerel slices in the mackerel marinade, and leave them in the fridge for 1 hour.
- Add the water, millet, pumpkin and ginger in a saucepan. Boil until the millet and pumpkin have softened, and the porridge has thickened. Add more water if necessary.
- Add the marinated mackerel slices. Cook for another 5-10 minutes.
- Season with black pepper. Turn off the fire.
- Serve in a bowl sprinkled with some chopped coriander, spring onions, and/or fresh chillies.
Nutrients per serving
Energy: 269 kcal
Protein: 15g
Total Fat: 10g
Cholesterol: 32mg
Carbohydrate: 30g (2 CHO Exchanges)
Sodium: 245mg
Dietary Fibre: 3.9g
