Toman Fish Pao Fan
Serve up a comforting bowl of pao fan (‘submerged rice’) featuring tender toman fish slices, fluffy and crispy egg, and a light, savoury broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fairprice.com.sg.
Cooking tools:
- Rice cooker
- Stove
- Pot
- Skillet
- Ladle
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Paper towel
- Spoon
Ingredients
- 2-3 Toman Fillet (around 400g)
- 1 tbsp Soy Sauce/Fish Sauce (or 1 tsp Salt)
- 1 tbsp Hua Tiao Cooking Wine
- ¼ tsp Sesame Oil
- ¼ tsp White Pepper
- 2 tsp Corn Starch
- 1 Egg White
- 1.2L Water + 500g Fish Soup Broth (3 packets)
- 2 Eggs + 1 Egg Yolk (optional)
- 2-3 bowls Cooked Rice (preferably overnight)
- 2-3 tbsp Overnight Cooked Rice (optional)
- Salt/Fish Sauce to taste if desired
- Chilli Padi, Coriander
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