Teochew fish porridge redux

What's different from the first time is I used Ta pan fish (Eng?). The flesh is firmer and more flavour full. Its a large fish - I took the tail, filleted the flesh and took out the bones.

I also slow cooked sliced garlic and ginger in vegetable oil until the garlic was well browned but not burnt. This can be added to the porridge as a garnish - it lifted the taste quite a bit.

Teochew Fish Porridge (sort of)

I kind of riffed on it, but it tasted nice.

I used sea bass (not a usual fish).

For 2
1. Fillet fish and refrigerate the flesh for later use.

2. Put fish bones into pressure cooker along with slices from 1/3 length of leek, 2 halved cloves garlic, a thumb size ginger in slices, and one leaf of kiam chye. Add water. Pressure cook for 10 mins. Let it release pressure normally before opening.

3. Strain stock and put into pot. Measure out rice (I used half cup) and wash rice thoroughly, then add into pot. Add more water as required.

4. Taste stock. If necessary, add a bit more kiam chye. Also add sliced ginger (about half a thumb worth in my case) to taste. Add one teaspoon of fish sauce or to taste. Bring to a boil and keep it at a rolling boil for about 10 minutes or until the porridge starts to bleed white into the water and the rice is cooked.

5. Remove kiam chye (if using). Let the porridge sit on stove top for a while - the rice grains will expand further.

6. When ready, bring the porridge to a boil again. Add fish slices and 6 frozen oysters. Bring to boil and then lower heat to a very slow simmer until cooked. Watch oysters carefully so they don't shink too much.

7. Put butterhead lettuce into the bottom of serving bowls. Then ladle the hot porridge over. Garnish with cut spring onions. Eat with white pepper to taste.