Uruguayan-style Smoked Fish Rice

Ingredients

In this adaptation, we substitute the traditional Filipino tinapa (smoked fish) with locally available smoked fish varieties like trout or hake. Additionally, we incorporate Uruguayan flavors by using fragrant rice and garnishing the dish with fresh herbs commonly found in Uruguayan cuisine. We alse have the original recipe for Tinapa Rice, so you can check it out.

• 2 cups (400g) cooked smoked fish (trout or hake), flaked 2 cups (400g) cooked smoked fish (trout or hake), flaked
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced red and green bell peppers to the pan and cook until they start to soften.
3. 3.
   Stir in the paprika and cumin, and cook for an additional minute to release their flavors.
4. 4.
   Add the flaked smoked fish to the pan and mix well with the vegetables and spices.
5. 5.
   Gently fold in the cooked rice, ensuring it is evenly coated with the flavors.
6. 6.
   Season with salt and pepper to taste, and continue cooking for a few more minutes until the rice is heated through.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve the Uruguayan-style Smoked Fish Rice with lemon wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Smoked fish — If you can't find smoked trout or hake, you can use any other smoked fish available in your region, such as smoked mackerel or smoked whitefish.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the pan before adding the fish and rice.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili flakes to the dish.
• Feel free to customize the dish by adding vegetables like peas, carrots, or corn for added color and texture.
• To make it a complete meal, serve the Uruguayan-style Smoked Fish Rice with a side of fresh salad or grilled vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Uruguayan-style Smoked Fish Rice as a main course, accompanied by a fresh green salad and lemon wedges for squeezing over the dish. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh parsley and place lemon wedges on the side. Serve it in a colorful ceramic bowl or on a rustic wooden platter to showcase the vibrant colors of the dish.