Bacolod-Style Inasal na Branzino with Garlic-Ginger Rice and Wilted Chard

Marinate the branzino fillets in a mixture of ginger, garlic, a splash of vinegar, and a tablespoon of olive oil for 20 minutes.

Cook the jasmine/red rice blend according to package instructions until tender and fluffy.

Heat a heavy cast-iron grill pan over high heat. Brush with a little olive oil. Once smoking hot, place the branzino skin-side down. Sear until the skin is deeply golden and crispy, about 4 minutes. Carefully flip and cook for another 2-3 minutes until opaque and flaky.

In a separate skillet, sauté the chard with the remaining ginger-garlic paste and a touch of water until just wilted and vibrant.

To plate, mound the aromatic rice in a shallow bowl. Arrange the crispy-skinned branzino alongside the garlicky chard. Drizzle with a final teaspoon of extra virgin olive oil and a squeeze of fresh calamansi or lemon to cut the richness of the sear.