15Ingredients
820Calories
60Minutes

Ingredients

  • 1 1/2 pounds tilapia fillets (cut in 2-inch piece)
  • 32 ounces seafood stock (carton)
  • 32 ounces chicken stock (carton, no salt added)
  • 6 slices bacon (smokey)
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sea salt (or kosher salt)
  • 2 teaspoons brown sugar
  • 1 teaspoon white pepper (or black)
  • chili (Crushed, flake, optional)
  • 4 cups cooked brown rice
  • shallots (lots of, thinly sliced, about 1/2 cup)
  • green onion
  • cilantro
  • canola oil
  • oil (Paper towel to absorb excess)

Directions

  1. Heat up your pot at medium high heat. When it's hot, place bacon and cook till it starts to get a little crispy. Turn them over to cook the other side. Don't crispy them as we will add stock to smokey flavor
  2. You will see oil from bacon now. Transfer oil to a pan, not all, but leave about 1 teaspoon in the pot. Set aside.
  3. Add seafood stock, chicken stock, soy sauce, pepper, and sugar. Bring it to boil. Simmer it with a lid on for about 15 mins. Remove bacons. You can save the stock at this stage. Cover it and put it in a fridge. It can be saved for up to 3 days.
  4. In the meantime, heat up oil from bacon. If you don't have enough, add canola oil. The amount of oil should be enough to pan fry shallots. Stir once in a while so that it won't get burnt. When shallots turn light brown, remove them by using a slotted spoon and leave them on prepared paper towel. This is about 10 mins or so. The remaining can be saved in a fridge up to a week.
  5. Add fish in the pot as we will cook it in there to add flavor to the fish itself and to the stock Cook about 5 mins and use a slotted spoon to scoop it out. Set aside. You can save it and put it in the fridge.
  6. How to put it together:
  7. 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
  8. This is what I do: If you think you're going to make only 2 bowls tonight, pour stock into a medium saucepan. Bring it to boil. Add rice, let it simmer for 15 mins with the lid on.
  9. Add fish, let it continue simmering for another 10 mins.
  10. Add 1 tablespoon of chopped green onion and cilantro. Turn heat off. Let it sit for a few mins.
  11. Scoop to a bowl and top with 1/2 tablespoon of fried shallots and 1 teaspoon of chopped green onion and cilantro.
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NutritionView more

820Calories
Sodium69%DV1650mg
Fat62%DV40g
Protein110%DV56g
Carbs20%DV60g
Fiber16%DV4g

PER SERVING *

Calories820Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat9g45%
Trans Fat
Cholesterol125mg42%
Sodium1650mg69%
Potassium1420mg41%
Protein56g110%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate60g20%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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