Fish Floss is the topping that your rice bowl NEEDS! You’ll love how it’s packed with amazing flavor in just 5 ingredients. So simple to make, the fish can be switched with chicken, pork or turkey!
An all-rounder topping
As someone who eats rice almost every day, I’m always on the hunt for exciting ways to make my bowl that little bit more delicious. Don’t get me wrong, I do love the flavor and texture of rice on its own.
But sometimes, when I want that little extra kick, Fish Floss is my go-to.
It’s almost like dousing your meal with Ginger Scallion Sauce (薑蔥油), Sa Tế (Vietnamese Lemongrass Chili Sauce) or Sichuan Garlic Chili Oil except that it’s light, cottony and loaded with flavor from a balanced dose of seasoning.
I still remember being a little girl and seeing Grandma standing by the stove slowly and gently stirring the Fish Floss until it was bronzed and full of savory smokiness. That’s when you know you’ve got a dish made with love!
We’d serve it with some simple vegetables like Stir Fried Pea Shoots with Garlic or Stir Fried Water Spinach with Shrimp Paste, but honestly, it goes with pretty much ANYTHING.
The bonus? You can store it in the freezer for ages!
Why this recipe works
- Lightly seasoning the Fish Floss gives it enough substance to flavor any dish you use it in without overpowering the original taste.
- The slow cooking process gently dries the flakes, leaving them light and airy.
- We use fish steaks with fewer bones to make the process easier and quicker without compromising on flavor.
What you’ll need
About the fish
It’s important to choose a fish that has a fair amount of meat to it. We prefer the ones with fewer bones so we don’t have to remove so many. Groper, sea bass, catfish, barramundi, cod or basa are great options.
How to make this recipe
Start by removing any bones.
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.
Cut the fillets into large chunks. This will help to cook the meat faster.
Bring the water to a boil and add the fish in.
Use a utensil like a wooden spatula to separate the flesh into tiny pieces. Meanwhile, add the light soy sauce, oyster sauce and chicken bouillon powder and keep the heat on medium.
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.
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.
Serve over rice or your favorite dishes!
Recipe FAQs
If you freeze the excess, you can have it stored for up to 3 months. It will just need to be thawed and reheated before eating. If kept in the fridge, it will last for up to 1 week.
Yes, you certainly can! Just drain the liquid and go straight into seasoning and cooking.
Tips for the best results
- Cook it low and slow. Keep stirring over low heat as it cooks because it can easily burn if left unattended. Cooking it on heat that’s too high will also draw out too much moisture and make it dry.
- Add aromatics. Grandma keeps her recipe simple, but if you’d like to take it up a notch you can add fried garlic, onions or lemongrass.
- Process it in a blender. For a finer texture, you can blitz everything in a food processor or blender.
What to serve it with
Top if over these dishes for an even more exciting meal!
- Fish Congee (魚片粥)
- Century Egg and Pork Congee (皮蛋瘦肉粥)
- Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯)
- Vietnamese Sticky Rice (Xôi Mặn)
- Bánh Khọt (Vietnamese Mini Savory Pancakes)
- Canh Khoai Mỡ (Creamy Purple Yam Soup)
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Fish Floss
Ingredients
- 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
- Start by removing any bones.
- 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.
- Cut the fillets into large chunks. This will help to cook the meat faster.
- Bring the water to a boil and add the fish in.
- Use a utensil like a wooden spatula to separate the flesh into tiny pieces.
- Meanwhile, add the light soy sauce, oyster sauce and chicken bouillon powder and keep the heat on medium.
- 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.
- 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.
- Serve over rice or your favorite dishes!
Notes
- Cook it low and slow. Keep stirring over low heat as it cooks because it can easily burn if left unattended. Cooking it on heat that's too high will also draw out too much moisture and make it dry.
- Add aromatics. Grandma keeps her recipe simple, but if you'd like to take it up a notch you can add fried garlic, onions or lemongrass.
- Process it in a blender. For a finer texture, you can blitz everything in a food processor or blender.
- It's important to choose a fish that has a fair amount of meat to it. We prefer the ones with fewer bones so we don't have to remove so many. Groper, sea bass, catfish, barramundi, cod or basa are great options.
You’re right! I had no idea what my rice was missing all these years! This is perfect!
Thanks, Jess! It’s hard to go back once you’ve tried!
Never in my life had I heard of fish floss! This recipe was easy to follow and I can’t believe how much flavor it adds!
It’s wonderful to hear that it you liked it, Krissy!
What a great recipe. So easy to follow and the flavor is delicious. I will never eat rice again with out it.
Thanks, Shanna! Glad you enjoyed it!
This is going to become my new secret culinary weapon! Insane flavor that I’ll be adding to all our bowls and other dishes! Yum!
Yes, it certainly is!
This looks interesting but has great flavor! So excited to give this a try! My family and I are going to love this recipe!
Thanks, Beth! Enjoy!
What cut of pork would work for this recipe? And I’m guessing the same amount of seasoning for 2 kg of pork?
Hi, Dee! I haven’t personally made it using pork before, but I would recommend cuts like tenderloin. You can try it using the same method, but test towards the end to see if the cooked pork is seasoned to taste. If not, then adjust accordingly. For shredding pork, though, I’d suggest hand shredding it. If you find that it’s still slightly moist after shredding, toast it in a dry pan to remove the moisture. Hope that helps!