Saturday, 7 June 2014

Congee Rice with Fish (adapted for chewing and swallowing problems)

I have been absent for a while with travel and busy with the book and download sales of “Super Foods for Small Appetites”. However during my travels on Cathay Pacific Airways I was treated to a wonderful breakfast dish called Congee Rice with Fish. I realised it would be a relatively cheap, gluten free breakfast dish in hospitals or nursing /care homes as well as at the home of the person with chewing and swallowing problems. It suits a soft diet and can easily be adapted to a minced and moist diet.
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

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