Weaning Diaries: Ginger Fish with Dhaliya (bulgur wheat)

I was introduced to dhaliya a few months ago, and then realised it was bulgur wheat which I have tried many times at Turkish restaurants. When using for baby food, alot more water is added and the consistency is porridge like which is perfect when weaning. Like rice, you can use dhaliya in both savoury and sweet dishes. Today I have made it with steamed fish and ginger. I hope your baby enjoys it!

For 2 portions I used:

1 tblspn white onion finely chopped
1 tblspoon chopped, deskinned tomatos
4 tblspn dhaliya
1 cup water
1/3 fillet of white fish (washed, deboned and scored)
1 inch piece ginger

1. In a pan, sautee the onion and tomatos for a few minutes.
2. Next, add the dhaliya and coat completely.
3. Add the water and put the lid on. Allow to simmer for 3 minutes on low heat.
4. Cut the ginger into 3 pieces and stick into the fish.
5. Place fish on top of dhaliya and add 1 tblspn water on top of fish and close the lid. This will allow the fish to steam and bring out the ginger flavour.
6. Cook for 4 more minutes or until the fish is cooked through.
7. Let the dish cool, and this will let the dhaliya plump even further.
8. Finally,  remove the ginger, mash with a fork and blend with a few tblspns of water.