Min: that fillet I bought from NTUC - usually fish i have to buy red grouper cuz she won't eat any other fish. My usual fishmonger don't have it so if i go grocery shopping on weekday, I'll buy 1 piece to make porridge for her.
Darbebe: got, but according to the fishmonger and my mum, those aunties will ask him to debone and then take home the bones as well. So want to buy bones also quite difficult. Recommended fish bones for making fish stock is the threadfin/ ngor her ... but my gal dun like that fish, so we dun buy or cook it lor.
Min: I use frozen organic peas, but because it has a thick layer of skin over the peas, i will soak and peel off the skin before putting in the tender bits into the porridge. For some reason, using fresh peas the skin is much thinner. Using frozen vegetables are ok, as long as you do not intend to freeze the food for future consumption. Once the frozen food has been thawed, it should not be frozen again. Not sure why though, but I guess has to do with the bacteria present on the meat.