Lunch · Filipino · 10 min
Branzino Paksiw sa Gata (Fish Braised in Vinegar and Coconut Milk)
- Calories
- 1112
- Protein
- 51g
- Carbs
- 128g
- Fat
- 43g
Ingredients
- 161.5 g Filetto di branzino
- 141.0 g Jasmine Rice with Red & Wild Rice
- 84.6 g Tuscan Kale
- 22.6 g Fresh Ginger
- 28.3 g Onions, spring or scallions
- 14.1 g Extra Virgin Olive Oil
Method
- 01Prepare the base: Rinse 250g of the jasmine and red rice blend, then cook in a rice cooker or covered pot until fluffy.
- 02Sauté the aromatics: In a wide skillet or pan, heat the olive oil over medium-high heat. Add the thinly sliced ginger and the white parts of the scallions. Sauté until fragrant and slightly golden, about 2 minutes.
- 03Braise the fish: Lay the branzino fillets skin-side down in the pan. Add a splash of water and a tablespoon of vinegar (if available, cane vinegar is traditional). Cover and steam-braise for 4-5 minutes until the fish is opaque and flakes easily.
- 04Wilt the greens: Move the fish to one side. Add the torn Tuscan kale to the pan along with a tablespoon of water. Cover briefly for 60 seconds until the leaves are bright green and tender.
- 05Plating: Scoop the warm rice into a large bowl. Top with the braised branzino fillets and the ginger-wilted kale. Spoon the pan juices over the top. Garnish generously with fresh green scallion tops. Serve immediately while hot and fragrant.
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