Recipes 2 months ago

Ilocano Garlic Tilapia Rice

Ilocano Garlic Tilapia Rice — a practical home recipe from Bytes & Bites with clear steps and estimated nutrition. Ilocano Garlic Tilapia Rice — a practical home recipe from Bytes & Bites with clear steps and estimated nutrition.

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Recipes

Recipe type: Rice Cooker | Servings: 4 | Prep: 15 min | Cook: 30 min

Equipment: Rice Cooker, Stove, Weighing Scale

Ingredients

  • White rice – 300g (cup)
  • Water – 360g (cup)
  • Tilapia fillet – 300g (pcs)
  • Garlic cloves – 18g (cloves)
  • Onion – 100g (medium)
  • Ginger, grated – 10g (tsp) [optional]
  • Carrot, diced – 50g (pcs) [optional]
  • Frozen peas – 50g (cup) [optional]
  • Soy sauce – 15g (tbsp)
  • Fish sauce (patis) – 10g (tsp)
  • Black pepper, ground – 2g (tsp)
  • Vegetable oil – 10g (tsp)
  • Salt – 2g (tsp)
  • Green onions, chopped (for garnish) – 5g (tbsp) [optional]

Steps

  1. Rinse the white rice under running water until the water runs clear. Drain and place the rice in the rice cooker inner pot.
  2. Add the measured water (about 1.5 cups) to the rice cooker. Let the rice sit while you prepare the aromatics.
  3. Heat the vegetable oil in a small pan on the stove over low heat. Add minced garlic, sliced onion, and grated ginger; sauté until fragrant and the onion becomes translucent (about 2 minutes).
  4. Stir in the soy sauce, fish sauce, black pepper, and a pinch of salt. Remove from heat.
  5. Evenly spread the sautéed mixture over the rice in the rice cooker.
  6. Lay the tilapia fillets on top of the rice. Sprinkle the diced carrots and frozen peas over the fish for added color and nutrition.
  7. Close the rice cooker lid and start the regular “Cook” cycle. The rice cooker will steam the fish while cooking the rice (approximately 25‑30 minutes).
  8. When the rice cooker switches to “Warm,” let the dish rest for 5 minutes.
  9. Gently fluff the rice, being careful not to break the fish. Transfer to a serving platter and garnish with chopped green onions.
  10. Serve hot with a side of sliced cucumber or a simple tomato salad, if desired.

Serving Suggestions

Pair with a fresh cucumber and tomato salad dressed with a splash of calamansi juice.

Storage Notes

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat in the rice cooker on the “Warm” setting or on the stove over low heat.

Nutrition Per Serving (estimated)

  • Calories: 210
  • Protein (g): 12
  • Carbohydrates (g): 30
  • Fat (g): 5
  • Fiber (g): 2
  • Sugar (g): 3
  • Sodium (mg): 420

Allergens (inferred)

fish, soy

Note: this recipe was low-heat adapted to stay within the 185°C equipment limit.

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