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Tilapia Rice Porridge

PORTION

4

COOKING TIME

-

MINUTES

SEE VIDEO

Ingredients

  • Tilapia Fillet: 200 g
  • Salt: ½ tsp
  • Pepper: ½ tsp
  • Stock powder: ½ tsp
  • Oil: 2 tbsp
  • Dried chili: 1 tbsp
  • Tapioca flour: 1 tbsp
  • Water: 1 liter
  • Garlic: 3 cloves
  • Ginger: 5 cm
  • Lemongrass: 1 stalk
  • Galangal: 3 cm
  • Rice: 200 g
  • Salt: 2 tsp
  • Pepper: ½ tsp
  • Mushroom broth: 1 tsp
  • Sesame oil: 1 tbsp
  • Baby bok choy: 1 stalk

Topping ingredients :

  • Fried garlic
  • Sliced spring onion

Instructions

  • Marinate the Tilapia fillet with salt, pepper, stock powder, dried chili, and tapioca flour. Let it sit for 15 minutes.
  • Heat oil in a pan, grill the Tilapia fillet until cooked, then set aside.
  • In a pot, bring water, garlic, ginger, lemongrass, and galangal to a boil.
  • Add rice, salt, pepper, and mushroom broth, stir well. Cook until the rice becomes porridge-like consistency. Then, add the baby bok choy and remove from heat.
  • Ladle the porridge into bowls.
  • Place the grilled Tilapia fillet on top and sprinkle with fried garlic and sliced spring onion. Serve hot.

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