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Steamed fish with rice

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • White fish fillets (barramundi, ling, basa)100 g
  • Raw rice (sona masoori)40 g

You need

  • Sieve or colander
  • Medium saucepan with lid
  • Steamer basket or the idli steamer
  • Potato masher or fork
  • Ice-cube trays with lids
  • Measuring cups and spoons

Method

  1. Rinse 40 g rice and cook in a saucepan with 320 ml (about 1¼ cups) water on low, lid on, for 15–18 minutes until very soft. Add a splash more water if it dries out.
  2. Steam 100 g white fish over boiling water on medium-high for 6–8 minutes, until it is white all through and flakes easily.
  3. Flake the fish with your fingers and check carefully for bones, twice.
  4. Mash the fish into the rice until smooth for 6 months, or with soft lumps for 8 months and up. No salt.
  5. Fish is a common allergen, so start small and watch for a reaction the first few times. Cool and test on your wrist.
  6. Freeze extra in a lidded ice-cube tray for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: fish.