breakfast

Visayan Goto with Ginger-Poached Tilapia and Crispy Garlic

Name: Visayan Goto with Ginger-Poached Tilapia and Crispy Garlic
Cuisine: Filipino
Ingredients: 101.1 g Fish, tilapia, raw; 42.9 g WHITE & BROWN BASMATI RICE, RED RICE, WILD RICE, RED QUINOA AUTHENTIC CHEF'S BLEND; 101.1 g Spinach, raw; 12.6 g EXTRA VIRGIN OLIVE OIL; 21.1 g FRESH GINGER; 12.6 g GARLIC; 13.8 g Flat Leaf Parsley; 337.0 ml Water (for broth); 21.1 g Egg, whole, cooked

Nutrition

417.03095684803014

kcal

Calories

30.91926488146001

Protein

44.90454545454546

Carbs

15.333259423503325

Fat

AI Insight

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Ingredients(9)

Fish, tilapia, raw101.1 g

WHITE & BROWN BASMATI RICE, RED RICE, WILD RICE, RED QUINOA AUTHENTIC CHEF'S BLEND42.9 g

Spinach, raw101.1 g

EXTRA VIRGIN OLIVE OIL12.6 g

FRESH GINGER21.1 g

GARLIC12.6 g

Flat Leaf Parsley13.8 g

Water (for broth)337.0 ml

Egg, whole, cooked21.1 g

Instructions

In a heavy-bottomed pot, heat half the olive oil over medium heat. Sauté the minced garlic and sliced ginger until fragrant and golden. Add the rice blend and toast for 1 minute. Pour in 400ml of water and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the porridge has thickened.

Carefully nestle the tilapia fillets into the congee, poaching them gently for 4-5 minutes until opaque and flaky. Remove the fish and break into large, rustic chunks. Stir the fresh spinach into the porridge just until wilted.

To serve, ladle the steaming goto into a bowl. Top with the flaked tilapia and a soft-boiled egg. Drizzle with the remaining olive oil, sprinkle with fresh parsley, and serve immediately while the aromatics are pungent and warm.