Lunch · Filipino · 10 min
Ilocano Pinakbet with Branzino and Toasted Garlic Rice
- Calories
- 1113
- Protein
- 51g
- Carbs
- 127g
- Fat
- 42g
Ingredients
- 160.9 g Filetto di branzino
- 142.3 g WHITE & BROWN BASMATI RICE, RED RICE, WILD RICE, RED QUINOA AUTHENTIC CHEF'S BLEND
- 152.5 g RAINBOW SWISS CHARD
- 40.6 g EXTRA VIRGIN OLIVE OIL
- 20.4 g FRESH GINGER
- 20.4 g GARLIC
Method
- 01Rinse the rice blend until the water runs clear. Cook according to package instructions until tender and fluffy.
- 02In 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.
- 03Add the rainbow swiss chard to the skillet and sauté until just wilted. Remove from pan and set aside.
- 04Increase 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.
- 05To 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.
Cook it with the whole plan around it
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