Recipe Ingredient
- 100g fish fillet, sliced thickly
- 5 medium prawns, with shells on
- 1 large squid, score the inner body then cut into thick slices
- 60g lean pork, sliced
- 5 slices ginger
- 1 litre fresh chicken stock or water
- 2 stalks spring onion, chopped
- 250g overnight cooked rice
- (A)
- 1/8 tsp salt
- 1/8 tsp sugar
- Dash of pepper
- (B)
- 1/2 tsp ginger juice
- Pinch of salt
- Dash of pepper
- Seasoning
- 1/2 tsp salt or to taste
- 1/8 tsp sugar or to taste
- 1/8 tsp pepper
- 1/2 tsp Shao Hsing Hua Tiau wine (optional)
- 1 tsp sesame oil
Instructions
- Marinate fish with ingredients (A) for 10-15 minutes. Marinate squid with ingredients (B) for 15 minutes. Put stock and cooked rice in a pot. Bring to a boil. Put in pork slices and ginger and allow to boil for 1-2 minutes. Reduce the heat and simmer for 4-5 minutes.
- Add fish, prawns and squid and simmer until seafood is cooked to the right texture. Stir in seasoning and adjust to taste. Dish out and sprinkle with chopped spring onions.
