Tinapa Rice with Salted Eggs And Tomatoes

This can serve four to five people for less than 150 pesos!

May 2010 | By
Tinapa Rice with Salted Eggs And Tomatoes
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

May 2010

This dish can serve four people to five people for less than 150 pesos!

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Serves 4 to 5 
Prep Time
10 minutes,
      plus overnight marinating time 
Cooking Time 20 minutes

1/4 kilogram tinapa or smoked fish
1 tablespoon cooking oil
8 to 10 cloves garlic, peeled and minced
5 cups cooked white rice
pinch of salt
dash of pepper
2 red eggs, peeled and sliced into eights
3 native tomatoes, sliced into eights

1  Peel the smoked fish, remove all the meat from the bones and flake it. Remove any small fish bones left behind.

2  In a large wok, heat the oil and fry the garlic until lightly browned. Add the cooked rice, salt, and pepper and stir together until everything is well-incorporated. Break up any lumps in the rice. Add the smoked fish flakes and stir well. Remove from the heat.

To serve, pour the rice into a large serving bowl and top with salted eggs and tomatoes.

Substitution tip  If tinapa is not available, you can use smoked bangus (milkfish) instead. It's usually available at the freezer section of supermarkets.


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