Tinapang Bangus on Sinangag- Smoked Fish with Garlic Rice

4 from 1 vote

Tinapang Bangus on Sinangag- Smoked Fish with Garlic Rice

Tinapang Bangus or smoked milkfish are a favorite breakfast fare in the Philippines. It is usually accompanied by rice, tomatoes and eggs. What a great start to any day. The Tinapang Bangus was easy to flake. In a few quick minutes, I stir fried garlic, onions, tomatoes, rice,and seasonings. It resulted in a big bowl of tinapa on sinangag. This is an AsianInAmericamag recipe. Serves 2 to 4, as an entrée or a side.

Cook Time12

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Asian, Filipino

Keyword: Tinapang Bangus Sinangag

Servings: people

Calories: 712kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Skillet or Wok: 12 inches in diameter

Ingredients

3 whole medium-sized Tinapang Bangus (smoked milkfish) boneless (packaged sells 2 or 3 at a time), from Asian markets: or use other types of large smoked fish
6 Tablespoons vegetable oil divided, use 2 for pan frying fish, the rest for sinangag (garlic rice)
4 cloves garlic peeled, mashed
1 whole large onion sliced
2 whole tomatoes chopped
3 cups cooked rice prefetably white rice; must be at least a day old, refrigerated
1/3 cup pitted green olives
1 teaspoon salt
1 teaspoon ground black pepper powder
2 to 3 whole salted eggs already cooked, sliced, peeled (from Asian markets)
1 teaspoon calamansi or lemon juice
1/2 cup cooked corn kernels
1/2 cup cooked green beans sliced into 1-inch pieces

Instructions

To prepare the smoked fish: Pan fry the smoked fish in a large non-stick skillet with oil, over medium heat for about 5 minutes, turning fish over once to cook evenly. (Package directions of Tinapang Bangus also suggest baking the already cooked fish as an alternative). You can serve the fish whole at this point. Or for this sinangag dish, flake the inside flesh.
To slice open the fish : Slide a knife into the sides. If the smoked fish says 'boneless' on the package, there is already an open slit. Remove the inside flesh with a large spoon.
Flake the flesh and belly into shreds. The amount of 3 medium sized smoked milkfish will yield about 1 and 1/2 cups of flaked fish. Set aside for adding to the rice later.
To cook the sinangag: In a large skillet, over medium heat, saute the garlic. Press the cloves with the back of a cooking spoon so it flavors the skillet and oil. Do this for 1 to 2 minutes. Add the onions and tomatoes and saute for 2 to 3 minutes till onions get translucent.
Add the olives and the cooked rice. Add the cooked corn kernels and cooked green beans. Mix all the ingredients together. Season with salt and black pepper.
Place the flaked tinapa on top of the rice combination. Sprinkle calamansi or lemon juice all over the rice-fish combination if desired. Garnish with sliced salted eggs.
Cook’s comments: If tinapang bangus is not available, local neighborhood groceries which have huge inventories carry smoked fish in the seafood section. It may not be bangus (milkfish) but if it has the smoked flavors, then the results will be just as delightful for this recipe.
Recipe tips : I had leftover buttered vegetables of corn kernels and green beans so I added this to the dish, too. Feel free to add your own preferred chopped vegetables if desired.
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Nutrition