Tilapia Brown Rice Porridge-Momofuku Inspired

Name: Tilapia Brown Rice Porridge-Momofuku Inspired
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Tilapia Fillets, Cut In 2-inch Pieces; 6 slices Smoky Bacon; 2 cartons 32 Oz. Of Seafood Stock; 1 carton 32 Oz. Of Chicken Stock-no Salt Added; 2 Tablespoons Light Soy Sauce; 1/2 teaspoons Sea Salt (or Kosher Salt); 1 teaspoon Black Pepper; 2 teaspoons Brown Sugar; 1/2 cups Thinly Sliced Shallots; Canola Oil; 4 cups Cooked Brown Rice; Paper Towel To Absorb Excess Oil; 1/4 cups Chopped Green Onion (both White And Green Part); 1/4 cups Chopped Cilantro

Servings: persons

1-1/2 pound Tilapia Fillets, Cut In 2-inch Pieces
6 slices Smoky Bacon
2 cartons 32 Oz. Of Seafood Stock
1 carton 32 Oz. Of Chicken Stock-no Salt Added
2 Tablespoons Light Soy Sauce
1/2 teaspoons Sea Salt (or Kosher Salt)
1 teaspoon Black Pepper
2 teaspoons Brown Sugar
1/2 cups Thinly Sliced Shallots
Canola Oil
4 cups Cooked Brown Rice
Paper Towel To Absorb Excess Oil
1/4 cups Chopped Green Onion (both White And Green Part)
1/4 cups Chopped Cilantro

1
1) Heat up your pot on medium high heat. When it's hot, put in the bacon and cook till it starts to get a little crispy. Turn bacon over to cook the other side. Don't worry about crisping them as we will add stock to incorporate the smokey flavor.
2
2) Transfer bacon grease to a pan, not all, but leave about 1 teaspoon in the pot. Set aside.
3
3) Into your bacon pot, add seafood stock, chicken stock, soy sauce, pepper, salt and sugar. Bring it to boil while bacon is still in the pot. Simmer it with a lid on for about 15 minutes and let the bacon float around like it's in a hot tub. Remove bacon. You can save the stock at this stage. Cover it and put it in the fridge. It can be saved for up to 3 days.
4
4) In the meantime, heat all of the remaining bacon grease. If you don't have enough, add canola oil. The amount of oil should be enough to pan fry the shallots. Stir once in a while so that the shallots don't burn. When shallots turn light brown, remove them by using a slotted spoon and put them on a paper towel to drain. They can be saved in a fridge up to a week.
5
5) Add fish to the stock pot we prepared earlier. Cook fish for about 5 minutes and use a slotted spoon to scoop it out when it's done. Set aside. You can save it and put it in the fridge.
6
Cook your brown rice according to package directions - so that you have 4 cups of cooked rice.
7
Combine your chopped green onions and cilantro; mix them up and store in a container for when you are ready to serve the soup.
8
How to Put It Together:
9
1) It tastes better when you finish it the same day, otherwise the rice will soak up all the soup and it doesn't taste that great.
10
2) This is what I do: If you think you're going to make only 2 bowls tonight, pour enough stock for 2 bowls into a medium saucepan. Bring it to boil. Add rice, let it simmer for 15 minutes with the lid on.
11
3) Add fish, let it continue simmering for another 10 minutes.
12
4) Add 1 tablespoon of chopped green onion and cilantro from the 1/2 cup we prepared earlier. Turn heat off. Let it sit for a few minutes.
13
5) Scoop to a bowl and top with 1/2 tablespoon of the fried shallots and another 1 teaspoon of chopped green onion and cilantro for topping.
14
Note: If you save stock in the fridge, you will see white fat on top. Make sure to scoop that out before reheating the stock. The amount of topping can be adjusted to your preference.

977

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 pound Tilapia Fillets, Cut In 2-inch Pieces, 6 slices Smoky Bacon, 2 cartons 32 Oz. Of Seafood Stock, 1 carton 32 Oz. Of Chicken Stock-no Salt Added, and more.

Yes, Tilapia Brown Rice Porridge-Momofuku Inspired falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!