Tilapia Rice Porridge
PORTION
4
COOKING TIME
-
MINUTES
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.
