Teochew sliced fish porridge

My mum's signature teochew fish porridge is simply delish.  After months of observing, i decided to cook this dish on a very hot Saturday evening for dinner.  Nature goodness and of course soupy stuff is always one of my favourite!

Steps to a steaming bowl of teochew sliced fish porridge:

1. Cook some steam rice (the rice should be 3/4 cooked)
2. Boil a pot of fish stock using fish bones for an hour
3. Add sliced fish (i use Batang fish, marinate with sesame oil and soya sauce)
4. Bring to a boil
5. Add cubed toufu and rice
6. Simmer for 3 minutes
7. Add tomato, turn on high heat.  Bring to boil
8. Switch off the fire, add shredded lettuce and fried shallots