Fish Mince Rice Tea Soup ( Kao Tum Bla )


The mince fish adds a strong salty fish taste to this dish, also in this dish is spinach for vitamins, and tangy fried carrot with oyster and soy sauce.

100 gms Cooked Fragrant Rice
200 gms Fish Mince ( Sea Fish )
50 gms Carrots
50 gms Spinach
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1/2 Teaspoon White Pepper
1/2 Teaspoon Salt
1 Tablespoon Oil
250 ml Hot Tea or Soup Stock

1. Mince the fish meat with a fork. Fry the mince with salt, white pepper in a little oil until it is crunchy. As it cooks use the fork to spread out the mince.
2. Then slice the carrots and fry in a little oil, light soy sauce, oyster sauce for 1 minute, add the spinach and fry for a further 10 seconds just to soften the leaves.
3. Brew the tea for 2 minutes.
4. Place fragrant rice in a bowl, spoon on the fish mince and carrot, then pour the hot tea over the rice.
5. If you prefer you can use a vegetable or chicken stock instead of tea.

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