The look of this dish is a little similar to our local Seafood Mui Fan (海鲜烩饭 or rice with seafood & gravy) that we can get from zi char stalls here. But in terms of ingredients, this dish is somewhat unique as I’ve used crunchy bamboo shoots and black fungus. Taste wise, it also has more tang due to the use of black vinegar. If you have had shark’s fin soup or fish maw soup mixed with a little black vinegar at Chinese banquets, you’d definitely find the flavour of this dish familiar. I went easy with the corn starch solution as I didn’t like my gravy to end up being too starchy and heavy. And trust me, black vinegar really lifts the senses with that aroma so it makes this dish really appetising and moreish. Enjoy!
Seafood Rice Recipe
Ingredients (serves 4)
12 medium-sized prawns, de-shelled & deveined
300g squid, sliced & butterflied
1 carrot, julienned
200g Chinese cabbage, sliced
20g black fungus, soaked in hot water & sliced
250g boiled bamboo shoots, sliced
3 cups broth
corn starch solution (mix 2 tbsp corn flour with 4 tbsp water)
4 cups cooked brown rice or as needed
2 1/2 tbsp Chinkiang black vinegar
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp Chinese cooking wine
1. Heat a little oil in pan and stir fry the prawns & squids till they turn opaque. Remove and set aside.
2. In the same pan, stir fry the carrot, cabbage, black fungus and bamboo shoots for about 2 minutes. Add broth and seasonings. Bring to a boil and then reduce heat to simmer for 3 minutes.
3. Return the prawns and squids to the pan. Thicken with corn starch solution (gradually) to your desired consistency.
4. Ladle the mixture over rice and serve.