There is a Congee Rice With Chicken recipe in the book and
this is another flavour perfect for breakfast with say smoked haddock or tinned
tuna. (kippers too but watch out for the bones). A mix of white fish with the
flavoured fish works well.
Congee Rice with Fish
Ingredients Serves
4
200g fish (smoked haddock, tuna, salmon and/or white fish)
1 small piece of ginger finely grated
1 spring onion finely chopped
1 cup short grain rice
3 cups fish stock
Method
1.
Bring the fish stock to the boil, wash the rice
and cook in the stock for 10mins.
2.
Add the fish (removing any bones) and cook for a further 10 mins.
3.
Check for thick binding texture for a minced and
moist diet. Make a paste of ½ tbsp. ground rice and water and add to each serve
of minced moist meals simmering until thickened.
4.
Flake the fish for a minced and moist diet.
5.
Serve the finely chopped ginger and spring onion
separately to be added and stirred in at the table. This gives a fabulous
flavour boost.
For a gluten free diet check labels for gluten free
ingredients.
If you found these recipes useful, and want to find out more about novel recipes for Dysphagia Diets, try one my books - either A Kitchen Manual for Preparation of Modified Texture Diets (2nd Edition) or Super Foods for Small Appetites - Home Based Modified Texture Diets
