Ilocano Pinakbet with Branzino and Toasted Garlic Rice

Rinse the rice blend until the water runs clear. Cook according to package instructions until tender and fluffy.

In a large heavy-bottomed skillet, heat 20g of the olive oil over medium heat. Add finely minced garlic and ginger, sautéing until fragrant and golden but not burnt.

Add the rainbow swiss chard to the skillet and sauté until just wilted. Remove from pan and set aside.

Increase heat to medium-high. Season the branzino fillets with salt. Add the remaining olive oil to the pan and sear the fish skin-side down until crispy and golden, about 3-4 minutes. Flip carefully and cook for another 2 minutes until opaque and flaky.

To serve, mound the aromatic rice on a plate, top with the garlicky wilted chard, and place the seared branzino alongside. Drizzle any remaining pan juices over the fish. The combination of the earthy rice blend and the sweet, tender fish is a classic Filipino-inspired lunch profile.