Tinapa Rice

Any of the fish varieties works with this, but the galunggong or bangus will give you less fish bones to handle.


May 2007 | By Carina Guevara
Tinapa Rice
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at a glance

Main Ingredient

Rice and Grains

Type

Side Dishes

Preparation Time

00:00:00


Date Published

May 2007

Any of the fish varieties works with this recipe, but the galunggong or bangus will give you less fish bones to handle.

Serves 3 to 4  Prep Time 15 minutes  Cooking Time 12 minutes

1 1/2 cup tinapa (smoked fish) flakes,
          cooked tinapa deboned and shredded
1/2 cup (about 2 pieces) chopped red egg (salted egg)
1 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon finely minced ginger
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1/2 cup chicharon bits
4 cups rice
2 tablespoons extra virgin olive oil

1  In a wide pan or kawali, heat up oil with minced garlic. Add the tinapa flakes and cook until the edges of the tinapa are slightly golden brown.

2  Put rice in and cook until all the rice is heated through and all the tinapa has been incorporated into the rice.

3  In a separate bowl, mix together the tomatoes, red salted eggs, onions, ginger, and cilantro.

Place the hot tinapa rice on individual bowls and top with the salted egg mixture and chicharon bits. Serve.




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