taiwanese

Pan-Fried Milkfish Belly with Garlic Chive Sauce and Rice

This pan-fried dish pairs white rice, uncooked with milkfish belly, boneless if possible, soy sauce and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

71 g Carbohydrates

25 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g white rice, uncooked 274 kcal
170g milkfish belly, boneless if possible 255 kcal
10g neutral oil 88 kcal
18g soy sauce 13 kcal
12g rice vinegar 2 kcal
5g sugar 19 kcal
6g garlic, minced 9 kcal
30g garlic chives, chopped 11 kcal
1g white pepper 3 kcal

Cooking instructions

Cook rice in a small pot until tender; keep warm.
milkfish bellyneutral oil
Pat milkfish belly dry and lightly salt it. Heat oil in a nonstick skillet over medium-high.
Pan-fry fish skin-side down until crisp and golden, 4 to 5 minutes. Flip and cook 2 to 3 minutes more until just cooked through.
soy saucerice vinegarsugargarlicgarlic chives
In a bowl, mix soy sauce, rice vinegar, sugar, garlic, and chopped garlic chives into a quick sauce.
soy saucegarlicgarlic chives
Serve fish over rice and spoon the garlic chive sauce on top.