The Ultimate Fish Floss Fried Rice Recipe

Ever wanted to recreate a dish from a dining experience? You can now impress your friends and family with this fish floss fried rice by East London. Perfect for a quiet night with the family or hosting a dinner party, this will definitely be a winner for your guests.



10g ginger – finely chopped
10g garlic – finely chopped
½ stick celery- diced
40g corn- kernels-off the cob
40g snow pea- sliced
4 large shallot- sliced thin whites and greens separately
300g rice- cooked weight placed on a tray into the fridge for a hour mixed occasionally to dry a little
2 egg- whisked
Small tbsp- oyster sauce

Fish floss

125 g king fish- sliced sashimi style not too thick
125g rock salt
100g sugar
5g coriander stem – chopped
15g ginger- chopped
1 tsp coriander seed- toasted and crushed roughly
1 lime zested

Method for fish floss

1. Mix all everything apart from fish
2. Slice fish and cover with cure mix
3. Cure for 24 hours
4. Wash off salt mix and place on tray lined with baking paper
5. Dehydrate at 60 degrees until fish dry
6. Place dry fish in spice grinder and blend till fish resembles floss

Method for fried rice
(Must all be cooked on a high heat)

1. Heat wok/ large pan with oil, add sliced shallot white, celery, ginger and garlic and toss
2. Add corn and snowpea and toss add egg and tossing pan and mixing egg through
3. As egg sets a little add rice and mix all ingredients through and keep tossing for 1 – 2 minutes separating and the rice grains.
4. Add oyster sauce and mix through with ¼ green shallots sliced
5. Plate add rest of green shallots to garnish and fish floss on top to finish

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