Fried Rice Sun Tak Style

Hom Yu Chau Fan

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The Chinese call all preserved fish hom yu. This particular fish, a toothed croaker, is widely eaten in Canton. It is usually dried and preserved in salt after it has been caught. The Cantonese use small pieces of it, very sparingly, because of its strong taste. This Sun Tak Style rice is a very special dish from my childhood in the Cantonese suburban town of Sun Tak.