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.
