Tinapa Rice Recipe

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

May 2007 | By
Tinapa Rice Recipe
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at a glance Main Ingredient

Rice and Grains


Side Dishes

Preparation Time


Date Published

May 2007

Any of the fish varieties work with this recipe, but the galunggong or bangus will give you less fish bones to handle. Make and share this quick and easy tinapa rice recipe in four easy steps for a quick meal for your family!

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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