Ingredients with Measurements:
- 1 lb. fish (tilapia or any white fish)
- 2 cups glutinous rice, washed and drained
- 2 cups water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup garlic, minced
- 1/4 cup ginger, sliced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Banana leaves
- Bamboo skewers
Step-by-step instructions:
1. In a bowl, mix together vinegar, soy sauce, brown sugar, garlic, ginger, and green onions. Set aside.
2. Clean and gut the fish. Cut into serving pieces.
3. Season the fish with salt and pepper.
4. In a pot, bring water to a boil. Add the glutinous rice and stir. Cook for 5 minutes.
5. Remove the pot from heat and let it cool for a few minutes.
6. Add the vinegar mixture to the rice and mix well.
7. Take a piece of banana leaf and place a serving of rice on it.
8. Top the rice with a piece of fish.
9. Wrap the banana leaf around the fish and rice, securing it with a bamboo skewer.
10. Repeat the process until all the fish and rice are used up.
11. Grill the wrapped fish over medium heat for 10-15 minutes on each side or until the fish is cooked through.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 5g
- Carbohydrates: 80g
- Protein: 20g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Any white fish can be used instead of tilapia.
Variations:
- Add sliced tomatoes and onions to the vinegar mixture for a tangier flavor.
- Use chicken or pork instead of fish.
Tips and tricks:
- Soak the bamboo skewers in water for 30 minutes before using to prevent them from burning.
- Use fresh banana leaves for better flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the wrapped fish on a platter with additional banana leaves for decoration.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Steamed vegetables
- Grilled corn
Suggested side dishes:
- Grilled eggplant
- Garlic fried rice
Troubleshooting advice:
- If the rice is too dry, add a little more water to the mixture.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Nataing is a traditional Filipino dish that originated in the Visayas region.
Flavor profiles:
- Tangy, sweet, and savory
Serving suggestions:
- Serve hot with steamed vegetables and garlic fried rice.
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Region: Philippine