Baked Seafood Rice焗海鮮飯
A beloved Hong Kong Cha Chaan Teng classic, our Baked Seafood Rice is the ultimate comfort food. Fluffy steamed rice is topped with a generous medley of fresh seafood, swimming in a rich, creamy white sauce, and baked to perfection under a blanket of golden, melted cheese. Each spoonful offers a delightful blend of oceanic flavors and comforting textures, bringing back nostalgic memories of bustling Hong Kong eateries.
01Ingredients
- 2 cups cooked white rice
- 150g shrimp, peeled and deveined
- 100g squid, cut into rings
- 100g fish fillet (e.g., cod or dory), cut into bite-sized pieces
- 50g bay scallops (optional)
- 1 tablespoon vegetable oil
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup green peas (frozen, thawed)
- 1/2 cup diced carrots (frozen, thawed or fresh)
- For the White Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk (full cream recommended)
- 1/2 cup chicken broth (or water)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Nutrition (per serving)745kcal
- Protein42.5g
- Carbs62g
- Fat28.5g
Fiber 2.5 gSodium 645 mg
02Steps
- Prepare Seafood: Lightly season shrimp, squid, fish fillet, and scallops (if using) with salt and white pepper. Set aside.
- Sauté Aromatics & Vegetables: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion and sauté until softened, about 2-3 minutes. Add minced garlic and sauté for another minute until fragrant. Stir in green peas and diced carrots; cook for 2 minutes. Remove from pan and set aside.
- Cook Seafood: In the same pan, add more oil if needed. Add the seasoned seafood and cook quickly until just opaque and cooked through, about 2-3 minutes depending on the seafood size. Be careful not to overcook. Remove seafood from the pan and set aside with the vegetables.
- Make White Sauce: In the same pan (no need to clean), melt unsalted butter over medium heat. Add all-purpose flour and stir constantly for 1-2 minutes to create a roux.
- Build Sauce: Gradually whisk in milk and chicken broth, ensuring no lumps. Continue whisking until the sauce thickens and becomes smooth. Season with salt, white pepper, and sugar. Bring to a gentle simmer for 1 minute, then remove from heat.
- Combine Ingredients: Gently fold the cooked seafood, sautéed vegetables, and cooked white rice into the white sauce. Mix well to ensure everything is evenly coated.
- Assemble and Bake: Preheat oven to 200°C (400°F). Transfer the seafood rice mixture into an oven-safe baking dish or individual gratin dishes. Sprinkle generously with shredded mozzarella and cheddar cheese.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top. Let it rest for a few minutes before serving hot.
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