Ingredients:
Easy Eats Tinapang Boneless Bangus, sliced and fried
1½ cups rice
3 cups water
½ chicken broth cube
¼ tsp turmeric powder
5 cloves garlic, minced
1 medium onion, diced
1 bell pepper, for sautéing
1 bell pepper, sliced for simmering with the fish
2 stalks spring onion, chopped
2 stalks kinchay, chopped (for sautéing and toppings)
Salt and pepper to taste
Cooking oil, as needed
Procedure:
1. Slice the Tinapang Boneless Bangus into serving pieces and fry until golden brown. Set aside.
2. Wash the rice and drain well.
3. Heat cooking oil in a pan. Sauté the minced garlic and diced onion until fragrant.
4. Add the diced bell pepper and some chopped kinchay. Sauté for another minute.
5. Add the rice and turmeric powder. Mix well until the rice is evenly coated.
6. Pour in the water and add the chicken broth cube. Season with salt and pepper to taste.
7. Bring to a boil, then lower the heat. Cover and simmer until the rice is almost cooked and most of the liquid has been absorbed.
8. Arrange the fried Tinapang Bangus on top of the rice. Add the sliced bell pepper and remaining kinchay.
9. Cover again and continue simmering over low heat until the rice is fully cooked and the flavors come together.
10. Turn off the heat and let it rest for a few minutes. Garnish with chopped spring onions.
By: Chef Myles
