Crispy Smoked Fish Sunriser
Crispy Smoked Fish Sunriser
Duration: 15 mins cooking | 15 mins preparation
Servings: 6
Cuisine: AmericanPandesal on the whole new level
You can’t get any more Pinoy than pandesal with tinapa topping. Goes very well with your morning coffee too.
Ingredients you need
Original recipe yields 2 servings. The ingredient list now reflects the servings specified.
1 pc
¼ cup
4 pcs
1 cup
2 pcs
¼ cup
6 pcs
¼ cup
1 tsp
¼ tsp
420g Sarangani Bay Smoked Deboned Bangus. Skin removed and Flaked.
Cooking oil
Eggs, beaten
Grated cheese
Medium tomatoes sliced
Mayonnaise
Large pandesal
Spring onion, chopped
Salt
Pepper
Procedure:
- Heat 2 tbsp cooking oil and fry smoked bangus flakes until crisp. Set Aside.
- Using the same pan, heat the remaining cooking oil and cook the beaten egges. Add salt and peper. Remove from heat and set aside.
- Split pandesal in halves and toast lightly in an oven toaster.
- Spread a teaspoon of mayonnaise onto each half of the bread.
- Fill with smoked bangus, scrambled egg, cheese, and top with spring onion. Serve warm.
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