Breakfast · Filipino · 10 min
Visayan Goto with Ginger-Poached Tilapia and Crispy Garlic
- Calories
- 495
- Protein
- 37g
- Carbs
- 53g
- Fat
- 18g
Ingredients
- 120 g Fish, tilapia, raw
- 50.9 g WHITE & BROWN BASMATI RICE, RED RICE, WILD RICE, RED QUINOA AUTHENTIC CHEF'S BLEND
- 120 g Spinach, raw
- 15 g EXTRA VIRGIN OLIVE OIL
- 25 g FRESH GINGER
- 15 g GARLIC
- 16.4 g Flat Leaf Parsley
- 400 ml Water (for broth)
- 25 g Egg, whole, cooked
Method
- 01In 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.
- 02Carefully 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.
- 03To 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.
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