• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.

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