Everyday meals

Batar-ikan (corn porridge with dried fish)

A thick porridge of cornmeal slowly cooked and flavoured with crumbled dried fish, which gives it a deep, salty taste. An everyday dish, simple and filling, eaten mostly in the morning or for dinner. Its texture is creamy and comforting.

40 min
4 servings
Medium
Moderate
🇹🇱 Timor-Leste

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Spices & seasoning

Black pepper

Optional extras

1 Fresh chili

Nutrition facts

322 kcal per serving

Protein: 14 g
Carbohydrates: 46.8 g
of which sugars: 1.9 g
Fat: 7.9 g
of which saturated fat: 1 g
Fiber: 2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Soak the dried fish in lukewarm water for 10 minutes, then drain and coarsely crumble it.
Finely slice the onion and crush the garlic. Fry them in hot oil until golden.
Add the dried fish and fry for 2 minutes to release its aroma.
Pour in the water, bring to the boil, then lower the heat.
Gradually whisk in the cornmeal to avoid lumps.
Cook over low heat for 25 minutes, stirring regularly, until you have a thick, smooth porridge.
Season with salt and pepper, then serve piping hot.