Today we decided to try this Filipino fried rice recipe with smoked fish we had on hand: https://www.kawalingpinoy.com/tinapa-fried-rice/. According to this Wikipedia (https://en.wikipedia.org/wiki/Tinapa), tinapa means smoked fish in Tagalog, and the most common fish are milkfish and scags.
We closely followed the recipe except for the following modifications: first, in lieu of 4 whole smoked tinapa, we used 8 oz of Trader Joe’s smoked trout (2 boneless filets); this yielded 1.5 cups flaked smoked trout (see Note below). We also skipped adding salt, since both the smoked fish and soy sauce would provide ample sodium.
Second, we reduced the chopped scallions to just greens from one scallion, rather than using two scallions (white and green parts).
Finally, at the end of cooking, we drizzled the fried rice with 1/2 tsp toasted sesame oil and 1 tsp Marukan rice vinegar (green label) for balance and brightness. (Oct. 2025)
Note: This dish was tasty, but a little saltier than we would have preferred. In the future, we may cut down the smoked fish to 4 oz (3/4 cup, i.e., 4 oz) and increase the scrambled egg to 3 large eggs (instead of 2). For contrasting texture, one could add a sprinkle of fried shallots before serving.
Cooking Adventures 