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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare Seafood: Lightly season shrimp, squid, fish fillet, and scallops (if using) with salt and white pepper. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce