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Rice Dumpling Tilapia

PORTION

4

COOKING TIME

-

MINUTES

SEE VIDEO

Ingredients

Ingredients:
1. Rice, washed: 3 cups (600 g)
2. Water: 4 cups (940 ml)
3. Garlic, minced: 15 g
4. Salt: 1 tsp
5. Garlic oil: 2 tbsp
6. Red chili peppers, whole: to taste
7. Bamboo leaves: as needed
8. Raffia string: as needed

Filling ingredients:
1. Regal Spring Tilapia fillet: 200 g
2. Lime: 1 piece
3. Button mushrooms, chopped: 100 g
4. Carrots, diced: 50 g
5. Sliced green onions: 20 g
6. Sesame oil: 3 tbsp
7. Oyster sauce: 2 tbsp
8. Fish sauce: 2 tbsp
9. Sweet soy sauce: 3 tbsp
10. Powdered broth: 1 tsp
11. Ground pepper: 1 tsp
12. Granulated sugar: 1 tsp
13. Broth: 200 ml
14. Onion oil: 3 tbsp

Spice paste:
1. Red onion: 6 cloves
2. Garlic: 4 cloves
3. Dried shrimp, roasted: 1 tsp

Instructions

How to make:

  1. Heat the onion oil, add and sauté the garlic until fragrant.
  2. Add the rice, salt, and water. Stir gently and cook until the water has evaporated.
  3. Cut the tilapia into cubes, add lime juice. Stir.
  4. Heat onion oil, add and sauté ground spices until fragrant.
  5. Add tilapia, carrots, and green onions, cook until tilapia turns pale.
  6. Add remaining ingredients, stir. Cook until water evaporates. Turn off heat.
  7. Prepare 2 bamboo leaves, fold them in the middle to form a cone. Add enough rice, make a hole in the middle of the rice.
  8. Add 1 tablespoon of Tilapia filling, 1 red chili, and add rice again.
  9. Fold the leaves to wrap the filling, then tie them. Repeat the same steps until all the filling is used up.
  10. Bring water to a boil, add the Tilapia bacang. Boil for 60 minutes. Remove and drain.

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