Tinapa Pomodoro

     For those of you who are constantly finding ways to serve food that is new to avoid ho-hum dishes the family is sick of eating during lockdown, here is a dish using good old tinapa. Tinapa Pomodoro uses simple ingredients that are already in your pantry. It is a cinch to make and lasts a week in the refrigerator or longer if bottled in sterilized jars.

     I prefer to use tinapang galunggong for making Tinapa Pomodoro. Not only is it more meaty, there are also less bones to remove. Just remember to remove the hard dark part on the tail-end of the fillet as it is less palatable and extra chewy. I find the best way to remove that part is with kitchen scissors.

     Serve this dish with hot steamed rice  and watch your family reach for seconds.


Tinapa Pomodoro

Ingredients
10 pieces tinapa, deboned and filleted
1 cup olive oil
10 cloves garlic, sliced
1 medium onion, chopped
2 big tomatoes, chopped
1 small carrot, sliced
1 tablespoon capers
1/4 cup water
pinch of dried chili flakes
salt and pepper to taste

Instructions
1. Heat up olive oil.
2. Saute garlic, onion, tomato and carrot until soft.
3. Add tinapa fillets and capers. Cook for two minutes.
4. Add water and season with salt and pepper.
5. Simmer until all the water has evaporated and only the oil is left about 4 to 5 minutes.

Notes:
1. You can make a big recipe and bottle this to give as gifts or sell.
2. Remove the tail ends of the fillets with scissors. They are tough and unpalatable.