Tinapa Rice With Salted Eggs And Tomatoes

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

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.

3  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.

Photography by David Hanson | Styling by Paulynn Chang Afable

• aimz Oct 10 2010 @ 02:01am Report Abuse

     

  yummyOne.
• Liza Jul 21 2010 @ 07:23pm Report Abuse

     

  Wow! Now I can see the "tinapa"! Thank you, Yummy!
• Liza Jul 08 2010 @ 07:03pm Report Abuse

     

  The new layout of your home page is a lot better than before but the photo of each dish on your recipe pages is too small. Can't appreciate how the dish looks like.