Venetian-style Salted Fish with Rice and Egg

Ingredients

In this Venetian adaptation of Daingsilog, the traditional Filipino ingredients are given a Venetian twist. The salted fish is marinated with Venetian herbs and spices, and the rice is prepared in a Venetian-style, incorporating local flavors. The dish retains the essence of Daingsilog while incorporating the unique characteristics of Venetian cuisine. We alse have the original recipe for Daingsilog, so you can check it out.

• 250g (8.8 oz) salted fish fillets 250g (8.8 oz) salted fish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (185g) Arborio rice 1 cup (185g) Arborio rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon butter 1 tablespoon butter
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the salted fish fillets under cold water to remove excess salt. Pat dry with a paper towel.
2. 2.
   In a small bowl, combine the dried oregano, dried thyme, and paprika. Rub the herb mixture onto both sides of the fish fillets.
3. 3.
   Heat olive oil in a frying pan over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until crispy and golden brown. Remove from the pan and set aside.
4. 4.
   In a separate saucepan, melt the butter over medium heat. Add the Arborio rice and cook for 2 minutes, stirring constantly.
5. 5.
   Gradually add the vegetable broth to the rice, 1/2 cup at a time, stirring frequently. Cook until the rice is tender and has absorbed the liquid, about 20 minutes.
6. 6.
   While the rice is cooking, heat a non-stick pan over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
7. 7.
   Serve the crispy salted fish fillets on a bed of Venetian-style rice, topped with a sunny-side-up egg. Season with salt and pepper to taste.

Treat your ingredients with care...

• Salted fish — Rinse the salted fish fillets thoroughly to remove excess salt before cooking.

Tips & Tricks

• For a more intense flavor, marinate the salted fish fillets with the herb mixture overnight.
• Use a non-stick pan to ensure the eggs don't stick.
• Serve with a side of fresh salad to add a refreshing element to the dish.
• Experiment with different herbs and spices to customize the flavor profile.
• If Arborio rice is not available, you can substitute it with another short-grain rice variety.

Serving advice

Serve Laguna Lagoon hot, allowing the flavors to meld together. Garnish with fresh herbs, such as parsley or basil, for an added touch of freshness.

Presentation advice

Arrange the crispy salted fish fillets on a bed of Venetian-style rice, with the sunny-side-up egg placed on top. Drizzle a little olive oil over the dish for a glossy finish. Serve on a colorful plate to enhance the visual appeal.