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.