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.
4 Place the hot tinapa rice on individual bowls and top with the salted egg mixture and chicharon bits. Serve.
Photography by Ocs Alvarez | Styling by Bel Alvarez
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