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Fish, East Asian

Hong Kong style fish and rice gratin

This Hong Kong style fish and rice gratin feeds 4 people, takes 50 minutes, has medium difficulty, and costs about €4.20 per person. It layers egg fried rice, seared cod, a creamy tomato sauce, and melted cheese on top. The key to getting it right is using rice that's cold and dry before frying it, so it stays fluffy instead of clumping.

Egg fried rice, fish, tomato sauce and melted cheese on top, this is the dish from Hong Kong cafes, and honestly, it's a whole world of its own.

Hong Kong style fish and rice gratin
Total time
50 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This gratin comes straight from Hong Kong style cafes, where egg fried rice meets a creamy tomato sauce under a layer of melted cheese. The combination surprises on the first bite, the rice keeps some bite, the fish stays tender, the sauce brings gentle acidity, and the cheese seals it all with a golden crust. It doesn't taste like any classic rice gratin you've had before.

It's a great dinner for a fall or winter evening when you want something different without spending all night in the kitchen. Kids usually love the fried rice and melted cheese part, while adults enjoy the tomato cream sauce that feels a bit like a twisted Italian touch. It works well for a relaxed Sunday dinner or to surprise guests with something they haven't tried.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Riceoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 400 g
  • Flouroften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Heavy cream 10 cl
  • Mozzarella or shredded Swiss cheese 150 g

Fruits and vegetables

  • Onion 1

Allergens Fish, Eggs, Lactose

The step by step recipe

  1. Cook the rice in salted water, drain it, and let it cool for a few minutes. 11 min

    Spread it on a baking sheet to cool it down quickly.

  2. Coat the cod fillets in flour and sear them in a pan for two minutes per side. 5 min

    It shouldn't be cooked through yet, it finishes in the oven.

  3. Fry the rice with the beaten eggs in a little oil, season with salt and pepper. 5 min

    Scramble the eggs directly into the hot rice.

  4. Saute the onion, add the crushed tomatoes, and let it reduce into a sauce, then stir in the cream. 10 min

    It should reduce until it coats the back of a spoon.

  5. Spread the rice in a baking dish, lay the fish on top, cover with sauce, and top with cheese.

    The rice forms a soft bed, don't pack it down.

  6. Bake at 220°C until the top turns golden. 12 min

    Finish under the broiler for two minutes for a golden crust.

Our tips to get it right

  • Use long grain rice cooked the day before, it separates better in the pan and soaks up less oil.
  • Don't cook the cod all the way through in the pan, it finishes in the oven and would otherwise dry out.
  • Let the tomato sauce reduce until it coats the back of a spoon, otherwise the gratin will turn out too watery once baked.

The variations

  • Swap the cod for another firm white fish like pollock or hake, the result stays close to the original.
  • For a vegetarian version, replace the fish with sauteed mushrooms or golden pan fried tofu cubes.
  • For a quick version, use store bought cooked rice and a ready made tomato sauce, you'll save about twenty minutes.

What to serve it with

  • A green salad with vinaigrette
  • Simple steamed vegetables
  • A light green tea

Storage

This gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, reheat it in the oven to keep the cheese melty. Avoid the microwave alone, it tends to make the rice too soft.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can cook the fried rice, fish, and sauce ahead and assemble everything right before baking. Add a few extra minutes of baking time if everything comes straight from the fridge.

What kind of rice works best for the fried rice part?

Long grain rice like basmati or jasmine works better than short grain rice, since it stays drier and less sticky. The real key is letting it cool completely before frying it.

Can you replace the heavy cream in the tomato sauce?

You can use light cream or a splash of milk, the sauce will just be slightly less rich. Skip coconut milk, since it would change the flavor of the dish too much.

Will kids who don't like fish eat this dish?

The cod blends well into the rice and sauce, so kids who usually avoid fish often eat this without complaint. You can also cut the fish into small pieces before mixing it into the rice.

How long does it take to make a Hong Kong style fish and rice gratin?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Hong Kong style fish and rice gratin?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hong Kong style fish and rice gratin cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose. Always check the labels of the products you buy.

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