PESANG TILAPIA RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
1 Tablespoon (15ml) Cooking oil
1/4 cup (35g) Onion, sliced
1 Tablespoon (12g) Ginger, crushed
2 Tablespoons (30g) Garlic, minced
4 cups (1000ml) Water
1 cup (40g) Onion leeks, sliced
1 kilo (1000g) Tilapia
1 teaspoon (2.5g) Peppercorns, black
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
3 cups (159g) Cabbage, sliced
3 cups (310g) Pechay, sliced
5 teaspoons (20ml) Fish sauce
Reduced sodium by 30%
Original sodium content: 5 1/2 teaspoons (53 ml) Fish sauce
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per serving (kcal) | 235.0 |
Carbohydrates (g) | 5.0 |
Proteins (g) | 33.0 |
Fat (g) | 9.0 |
Dietary Fiber (g) | 3.0 |
Calcium (mg) | 243.0 |
Iron (mg) | 4.0 |
Sodium (mg) | 381.0 |
Good to Know Nutrition Facts!
Tilapia is a good source of phosphorus which is important for bone health.
Preparation time: 5 minutes
Cooking time: 15 minutes
Procedure
- SAUTÉ. In a hot pot, pour oil and sauté onion, ginger, and garlic.
- BOIL. Add water, onion leeks, and Tilapia. Cover and let it boil for a few minutes. Lower down the fire.
- SEASON. Add peppercorn and season with AJI-NO-MOTO®. Mix well.
- SIMMER. Add cabbage and pechay. Simmer for a minute. Add patis to taste.
- SERVE. Serve and enjoy.
Makes 6 servings
Serving size: 1 slice (70g) Tilapia + 1/2 cup (45g) Vegetables
Cooking Tips
Tilapia can be grilled, baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.