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Tuna Rice Mush

Tuna Rice Mush


Coriander Roots 3

Garlic 20 grams

Pepper 2 teaspoon(s)

Salt 1 teaspoon(s)

Vegetable Oil 1 tablespoon(s)

Sliced Shiitake Mushrooms 5

Canned Tuna in Vegetable Oil 1 can

Oyster Sauce 2 tablespoon(s)

Soy Sauce 2 teaspoon(s)

Sugar 2 teaspoon(s)

Jasmine Rice

Fish Stock 250 ml

Sliced Spring Onion


1. Finely pound coriander roots, garlic and pepper.

2. Place oil in a wok over medium heat. Stir-fry pounded ingrediants until fragrant.

3. Add shiitake mushrooms, stir-fry until cooked. Add canned tuna and season with oyster sauce, soy sauce and sugar, stir-fry until mixed well.

4. Scoop jasmine rice into a bowl, add fish stock and stir-fried tuna. Sprinkle with sliced spring onion.