Breakfast · Filipino · 10 min
Arroz Caldo with Ginger-Poached Tilapia and Crispy Garlic
- Calories
- 546
- Protein
- 40g
- Carbs
- 45g
- Fat
- 22g
Ingredients
- 180.0 g Fish, tilapia, raw
- 43.5 g Jasmine Rice with Red & Wild Rice
- 7.5 g Fresh Ginger, grated
- 5.7 g Garlic, minced
- 20.2 g Extra Virgin Olive Oil
- 56.7 g Spinach, raw
Method
- 01In a small pot, sauté half the minced garlic and all of the ginger in half the olive oil until fragrant and golden. Add the rice and toast for 1 minute.
- 02Pour in 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice has broken down into a creamy porridge consistency.
- 03While the rice cooks, season the tilapia with salt and pepper. Gently poach the fish directly in the bubbling porridge during the last 5 minutes of cooking until opaque and tender.
- 04In a separate small skillet, toast the remaining garlic in the rest of the olive oil until crisp and dark golden. Drain on a paper towel.
- 05Fold the spinach into the porridge until just wilted. The residual heat will soften the leaves perfectly.
- 06Serve in a warm bowl, topped with the crispy garlic and a drizzle of the garlic-infused oil. The aroma of ginger and garlic should be bright and warming.
Cook it with the whole plan around it
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