Make this easy Hong Kong Cafe creamy baked seafood on rice.

It’s a quintessential dish at Hong Kong diner restaurants. Every week growing up, my family and I would go to a HK diner and this is one of the dishes we would always get and share family style. I love this dish because it’s full of my fav protein, seafood, and it’s creamy, comforting, and so satisfying. 

My version is healthier and higher protein because I use a cottage cheese for the cream sauce instead of high fat cream, the rice is mixed with egg whites, and I load it up with lots of seafood! It still tastes just as good, creamy, and satisfying as the traditional restaurant version. 

I love cottage cheese, it’s so versatile and makes high protein, creamy sauces, like this creamy udon masago or it can be used in sweet desserts like this easy creamy Jello mousse. 

I find that whenever I order this at the restaurant, there isn’t enough seafood. But with my recipe, it’s packed with seafood!

You can use any seafood you’d like- I choose to use scallops, shrimp, fish filet, and imitation crab meat. Mussels and calamari are also good options. 

You can thaw frozen seafood overnight in the fridge or under cold running water. 

Essentially, for this recipe all you have to do is:

1. Make the cream sauce by blending cottage cheese with milk/almond milk + corn starch.

2. Mix cold rice with egg whites

3. Cook onions in butter until soft. Then add the blended cottage cheese mixture and seafood.

4. Pour it onto the rice, top with cheese, and bake for 25 minutes. So easy and delicious, right?!

This HK baked seafood on rice is great for a potluck, easy weeknight dinner, and for leftovers! In fact, my husband says it tastes even better the next day!

Makes 4-6 servings, enjoy with a side of veggies like bok choy or gai-lan.