Fish Floss
Fish Floss is the topping that your rice bowl NEEDS! Using just 5 ingredients, the fish can be switched with chicken, pork or turkey!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 kg / 4.4 lb barramundi ((or any that you prefer))
- 3 tbsp light soy sauce ((or to taste))
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon powder
- 4 tbsp cooking oil
- 1 US cup water
Instructions
- 1
Start by removing any bones.
- 2
Skin the pieces by wedging the blade between the meat and the skin, then pulling the knife away from you while pulling the skin toward you.
- 3
Cut the fillets into large chunks. This will help to cook the meat faster.
- 4
Bring the water to a boil and add the fish in.
- 5
Use a utensil like a wooden spatula to separate the flesh into tiny pieces.
- 6
Meanwhile, add the light soy sauce, oyster sauce and chicken bouillon powder and keep the heat on medium.
- 7
Keep stirring and breaking the pieces until the liquid has dried out. This should take about 15 minutes. When there is no more water left, turn the heat to low and add the oil.
- 8
Stir on low heat until the Fish Floss has dried to preference and turned golden. It will take approximately 20-30 minutes depending on how you like it.
- 9
Serve over rice or your favorite dishes!