Jok

Thai rice porridge simmered until thick and smooth, topped with minced pork, ginger strips, and a poached egg.

Ingredients

• 1 kg white fish fillets
• 2 cups jasmine rice
• 2 tsp torn kaffir lime leaves
• 1/2 tsp dried shrimp
• 3 tbsp neutral vegetable oil
• a generous handful of bean sprouts
• a handful of fresh mint, chopped
• fish sauce, for serving
• 1 cup coconut milk
• 1 tsp white pepper

Instructions

1. 1

   Gather and prep the rice noodles and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced shallots and Thai eggplant, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with ground turmeric, and cook until just done, about 30 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

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