Ingredients with Measurements:
- 1 lb. tayabak fillets
- 1 cup basmati rice
- 2 cups water
- 1/2 tsp. saffron threads
- 1/4 cup butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large skillet with lid
- Small saucepan
- Fork
Step-by-step instructions:
1. Rinse the basmati rice in cold water and drain. In a small saucepan, bring 2 cups of water to a boil. Add the saffron threads and let steep for 10 minutes.
2. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and minced garlic and cook until softened, about 3 minutes.
3. Add the tayabak fillets to the skillet and cook for 2-3 minutes on each side until lightly browned.
4. Pour in the white wine and chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet with a lid, and let cook for 10-12 minutes until the tayabak is cooked through and flaky.
5. While the tayabak is cooking, add the rinsed basmati rice to the saffron-infused water. Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and let cook for 18-20 minutes until the rice is tender and fluffy.
6. Once the tayabak and rice are both cooked, season with salt and pepper to taste.
7. Serve the tayabak fillets on a bed of saffron rice with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium-high heat
Saucepan: Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 14g
Protein: 21g
Carbohydrates: 38g
Fiber: 1g
Sodium: 350mg
Substitutions for ingredients:
- Tayabak fillets can be substituted with any white fish fillets, such as tilapia or cod.
- White wine can be substituted with chicken broth or vegetable broth.
- Butter can be substituted with olive oil or vegetable oil.
Variations:
- Add chopped tomatoes and bell peppers to the skillet for a more colorful dish.
- Use brown rice instead of basmati rice for a healthier option.
- Add a pinch of cumin or paprika to the saffron rice for added flavor.
Tips and tricks:
- Make sure to rinse the basmati rice thoroughly to remove excess starch.
- Use a fork to fluff the cooked rice for a light and fluffy texture.
- To prevent the tayabak from sticking to the skillet, make sure to coat it with butter or oil before adding the fillets.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tayabak and saffron rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tayabak and saffron rice on a large platter for a family-style meal. Garnish with lemon wedges and fresh herbs, such as parsley or cilantro.
Garnishes:
Lemon wedges, fresh herbs (parsley or cilantro)
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Steamed broccoli or green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the tayabak is overcooked and dry, try adding a splash of chicken broth or white wine to the skillet while it's cooking.
- If the saffron rice is too dry, try adding a tablespoon of butter or olive oil and fluffing it with a fork.
Food safety advice:
- Make sure to cook the tayabak fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Tayabak is a type of white fish commonly found in the Philippines. It is often used in traditional Filipino dishes, such as sinigang and paksiw.
Flavor profiles:
The tayabak fillets are mild and flaky, while the saffron rice is fragrant and slightly sweet.
Serving suggestions:
Serve the tayabak and saffron rice as a main course for a family dinner or special occasion.
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