I love fish, but smoked fish may be on the top of that list. Sure, smoked salmon is maybe a few steps away from our local smoked fish (that isn’t cured and required to be cooked before being eaten), but the smokey flavors are present in both. The smoked salmon that I like is cold smoked, retained raw. The local fish is cooked in smoke and flaky when eaten (since it is cooked again essentially). But I think this is workable with either.
Flake some leftover cooked smoked fish (this one is milkfish). Or you can use those fancy ones that we don’t have here, the raw ones, by lightly frying them, then flaking them when cooled. Set aside.
In a pan, saute some garlic, followed by the fish, then followed by the rice. Since the smoked fish is generally salted, taste first before adding any salt,. I added a bit of soy sauce to mine, and a tiny pinch of salt. Then eat hot, with a side of fresh chopped tomatoes. I made two of these things and I can’t wait to eat the next one and make more of it!
Btw, Matt is arriving today! 🙂
Tinapa Fried Rice Recipe
1 tablespoon of minced garlic
1/2 cup of flaked smoked fish
1 cup rice
Saute the garlic in a little bit of oil. Add the smoked fish, and mix all together. Add the rice. Fry a bit. Taste. Season as needed with either soy sauce or salt or both 🙂 Chop some tomatoes and serve with the rice. Serves 2 non-hungry people, or 1.