Ingredients with Measurements:
- 2 medium-sized tilapia, cleaned and scaled
- 2 cups cooked rice
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 pieces green chili pepper (siling haba), sliced
- 2 pieces red chili pepper (siling labuyo), sliced
Special equipment needed:
- Large wok or deep frying pan
- Wooden spoon or spatula
Step-by-step instructions:
a. In a wok or deep frying pan, combine coconut milk, water, vinegar, soy sauce, garlic, ginger, brown sugar, black pepper, and salt. Mix well.
b. Add the cooked rice to the mixture and stir until well combined.
c. Place the cleaned and scaled tilapia on top of the rice mixture.
d. Add the sliced chili peppers on top of the tilapia.
e. Cover the wok or frying pan and cook over medium heat for 20-25 minutes or until the tilapia is cooked through.
f. Serve hot with the rice and sauce.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 8g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
a. Tilapia can be substituted with any white fish such as cod, haddock, or sea bass.
b. Coconut milk can be substituted with evaporated milk or cream.
c. Soy sauce can be substituted with tamari or liquid aminos.
d. Brown sugar can be substituted with honey or maple syrup.
e. Green and red chili peppers can be omitted or substituted with bell peppers for a milder flavor.
Variations:
a. Add vegetables such as sliced carrots, bell peppers, or green beans to the rice mixture for a more nutritious meal.
b. Use brown rice instead of white rice for a healthier option.
c. Add more chili peppers for a spicier dish.
Tips and tricks:
a. Make sure to clean and scale the tilapia thoroughly before cooking.
b. Use a wok or deep frying pan with a tight-fitting lid to ensure even cooking.
c. Stir the rice mixture occasionally to prevent it from sticking to the bottom of the pan.
d. Use freshly cooked rice for best results.
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 on the stovetop until heated through.
Presentation ideas:
Serve the tilapia and rice on a large platter with the sauce drizzled on top. Garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.
Suggested side dishes:
Steamed vegetables, garlic fried rice, or a side salad.
Troubleshooting advice:
a. If the rice mixture is too dry, add more water or coconut milk.
b. If the rice mixture is too wet, cook uncovered for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the tilapia thoroughly to prevent foodborne illness.
Food history:
Nataing na tilapia is a Filipino dish that originated in the northern region of the Philippines. It is a popular dish that is often served during special occasions and celebrations.
Flavor profiles:
Savory, tangy, and slightly sweet with a hint of spice.
Serving suggestions:
Serve with a side of steamed vegetables and a cold drink such as iced tea or soda.
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Region: Philippine