Dinner · Filipino · 15 min
Bacolod-Style Inasal na Branzino with Garlic-Ginger Rice and Wilted Chard
- Calories
- 1299
- Protein
- 99g
- Carbs
- 113g
- Fat
- 48g
Ingredients
- 400.5 g Filetto di branzino (skin-on)
- 130.6 g Jasmine rice with red & wild rice premium blend
- 130.6 g Rainbow Swiss chard, chopped
- 51.5 g Extra virgin olive oil
- 21.8 g Fresh ginger and garlic paste (aromatics)
Method
- 01Marinate the branzino fillets in a mixture of ginger, garlic, a splash of vinegar, and a tablespoon of olive oil for 20 minutes.
- 02Cook the jasmine/red rice blend according to package instructions until tender and fluffy.
- 03Heat 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.
- 04In a separate skillet, sauté the chard with the remaining ginger-garlic paste and a touch of water until just wilted and vibrant.
- 05To 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.
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