📝 About This Recipe
Tinapa is a beloved Filipino breakfast staple, known for its deep golden hue and irresistible smoky aroma that can wake up an entire neighborhood. This traditional preservation method transforms humble fish like Galunggong or Bangus into a salty, savory delicacy with a firm yet flaky texture. Making it at home allows you to control the smoke profile and saltiness, ensuring a gourmet experience that pays homage to the coastal heritage of the Philippines.
🥗 Ingredients
The Fish
- 1 kg Round Scad (Galunggong) or Milkfish (Bangus) (cleaned, gutted, and gills removed)
The Brine (Salmuera)
- 4 cups Water (filtered)
- 1/2 cup Sea Salt (coarse)
- 1 tablespoon Whole Black Peppercorns (slightly crushed)
- 3 pieces Dried Bay Leaves
- 5 cloves Garlic (smashed)
For Smoking
- 2 cups Hickory or Applewood chips (soaked in water for 30 minutes)
- 1 cup Rice Husks (Kuskus) or Sawdust (optional, for traditional color)
- 2 tablespoons Brown Sugar (added to wood chips for a glossy finish)
- 2 tablespoons Vegetable Oil (for brushing the fish)
Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar (Datu Puti or similar)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (minced)
- 1 small Red Onion (finely diced)
- 1 medium Tomato (diced, for serving on the side)
👨🍳 Instructions
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1
Thoroughly wash the fish under cold running water, ensuring all blood and innards are removed to prevent bitterness.
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2
In a large pot, combine the brine ingredients: water, sea salt, peppercorns, bay leaves, and smashed garlic. Bring to a boil until the salt is completely dissolved.
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3
Allow the brine to cool down completely to room temperature. This is crucial; never put raw fish in hot brine or it will start to cook unevenly.
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4
Submerge the fish in the cooled brine. Place a plate on top to keep them submerged. Refrigerate and let soak for 45 minutes to 1 hour depending on the thickness of the fish.
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5
Drain the fish and pat them very dry with paper towels. This is the secret to a good 'pellicle'—a sticky layer that allows smoke to adhere.
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6
Place the fish on a wire rack and let them air dry in a cool, breezy spot (or under a fan) for 4-6 hours until the skin feels tacky and looks slightly translucent.
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7
Prepare your smoker or a heavy-bottomed pot for stovetop smoking. Line the bottom with foil and place your soaked wood chips, rice husks, and brown sugar on top.
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8
Light the wood chips until they start to smolder and release steady white smoke. Maintain a temperature between 150°F and 180°F (65°C-82°C) for hot smoking.
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9
Lightly brush the dried fish with vegetable oil to prevent sticking and to give them a beautiful sheen.
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10
Arrange the fish on the smoker rack, ensuring they are not touching each other to allow smoke to circulate freely.
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11
Smoke the fish for 60 to 90 minutes. The fish is done when the skin turns a deep golden brown and the internal temperature reaches 145°F (63°C).
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12
Remove the fish from the smoker and let them cool completely on a rack. This allows the smoky flavors to settle and the oils to redistribute.
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13
To serve, you can eat them as is, or lightly pan-fry them for 2 minutes per side to crisp up the skin and warm the flesh.
💡 Chef's Tips
Always use the freshest fish possible; clear eyes and firm flesh are non-negotiable for the best flavor. Do not skip the air-drying phase; the 'pellicle' is what creates that iconic glossy, golden-brown tinapa finish. If smoking indoors, ensure you have a very strong exhaust fan or keep windows open to manage the heavy smoke. Store finished tinapa in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. For a deeper color, add a handful of dried guava leaves to your smoking chips if available.
🍽️ Serving Suggestions
Serve with warm Sinangag (garlic fried rice) and a side of salted red eggs with diced tomatoes. Pair with a spicy vinegar dipping sauce (pinakurat) to cut through the richness of the smoked oils. Enjoy with a hot cup of Kapeng Barako (strong Batangas coffee) for an authentic Filipino breakfast experience. Flake the leftover tinapa and use it as a topping for Ginisang Munggo (mung bean soup) or Palabok noodles. A side of pickled papaya (Atchara) provides a refreshing crunch and acidity that balances the smoke.