1 (15 oz.) can mackerel or salmon
1 small onion, diced
1 (15 oz.) can diced tomatoes (or 2 cups fresh)
1/2 to 1 cup rice
1/2 to 1 cup water (match the amount of rice you use)
4 tbsp. corn or vegetable oil
1/2 tsp. salt
1/2 tsp. sugar
dash of cloves (powdered)

Begin by melting the salt and sugar into the oil; sauté. Introduce the tomatoes and the rice and equivalent amount of water.

While you let this simmer, cut up your onion and place it in the mix. Let that cook while you open your can of fish and remove all the bones and anything in there you may not want to eat, skin gristle etc. Personally I eat the skin.

Once this is done, just lay the fish on top and dust with a dash of powdered cloves, to taste.

It is ready to eat once the fish is heated through and the rice is soft.

Submitted by: Vivi