Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium pot, combine 4 cups of water or light broth, 1 (3-inch) piece of thinly sliced galangal, 1 (2-inch) piece of julienned fresh ginger, 4 crushed garlic cloves, 1/2 thinly sliced red onion, and 1/2 teaspoon of salt; bring the mixture to a gentle simmer over medium heat.

2. 2

   Once simmering, reduce the heat to low, carefully add 2 pieces of about 150g each tilapia fillets to the liquid, and gently poach the fish for 6 to 8 minutes until it is cooked through and flaky.

3. 3

   While the fish is poaching, quickly blanch 1 small bunch of mustard greens (about 200g) in a separate pot of salted boiling water for 1 minute until vibrant green, then immediately transfer the greens to an ice bath to stop cooking and drain well.

4. 4

   Remove the poached tilapia fillets from the broth using a slotted spoon, transfer them to serving plates, and keep them warm.

5. 5

   Stir 2 tablespoons of fish sauce and 2 tablespoons of calamansi juice into the poaching liquid, then taste and adjust the seasoning if needed with more salt or calamansi juice.

6. 6

   Arrange the blanched mustard greens and 1/2 cup of halved cherry tomatoes around the poached tilapia on each serving plate, then carefully ladle the hot, flavorful galangal broth over the fish and vegetables.

7. 7

   Optionally, garnish with 1 sliced green chili for an added mild heat.