Steamed Tilapia with Pechay and Brown Rice

Steaming keeps tilapia moist without any added fat. Ginger and soy sauce season the fish from the inside during cooking. Pechay wilts in minutes and adds volume without adding calories.

Estimated cost: ₱88–₱100

Total 30 min · Serves 1

Nutrition per serving: 401 kcal · 37 g protein · 49 g carbs · 6 g fat

Ingredients

• 200g (whole or fillet) Tilapia
• 1 cup cooked Brown Rice
• 150g Pechay
• 1 thumb sliced Ginger
• 1 tbsp Soy Sauce
• pinch Salt
• 1/4 tsp Black Pepper

Steps

1. Score tilapia on both sides. Stuff the cavity with sliced ginger. Rub with salt and black pepper.
2. Drizzle soy sauce over the fish. Place in a steamer and steam for 12–15 minutes until flesh flakes easily.
3. While fish steams, place pechay in the steamer for the last 3 minutes until just wilted.
4. Serve tilapia and pechay over brown rice.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).