Tinapa Sisig Samar

Method

1. Cook or reheat the flaked hot-smoked fish such as tinapa, bones and skin removed until fully done, then drain and cool briefly so it can be chopped cleanly.
2. Chop the flaked hot-smoked fish such as tinapa, bones and skin removed into small uneven pieces, keeping some crisp edges and some tender bits for contrast.
3. Heat butter or oil in a wide pan and sauté garlic, optional ginger, and half the onion until fragrant.
4. Add the chopped flaked hot-smoked fish such as tinapa, bones and skin removed and spread it across the pan, letting parts brown before stirring.
5. Season with soy or fish sauce, vinegar, calamansi, pepper, and chili; toss until the pan is nearly dry.
6. Fold in the remaining raw onion off the heat for freshness and crunch.
7. Transfer to a warmed serving plate and serve at once. Top with the separately fried, fully set egg if using; warn diners if the plate is hot.