📝 About This Recipe
A coastal twist on the beloved Filipino breakfast classic, Tapa ng Isda transforms fresh white fish into a savory, tangy, and slightly sweet delicacy. Traditionally cured to preserve the catch of the day, this version balances the deep saltiness of soy sauce with the bright citrus punch of calamansi and a hint of cracked black pepper. It is a lighter, heartier alternative to beef tapa that perfectly captures the rustic, sun-drenched flavors of the Philippine islands.
🥗 Ingredients
The Fish
- 750 grams Tanigue (Spanish Mackerel) or Blue Marlin (sliced into 1/4 inch thick fillets or strips)
- 1 teaspoon Sea Salt (for initial sweating of the fish)
The Curing Marinade
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan for authenticity)
- 1/4 cup Calamansi Juice (freshly squeezed; substitute with lemon if unavailable)
- 6 cloves Garlic (pounded and minced finely)
- 2 tablespoons Brown Sugar (to balance the acidity and help with caramelization)
- 1 tablespoon Whole Black Peppercorns (crushed coarsely for a spicy bite)
- 2 pieces Bird's Eye Chili (Siling Labuyo) (minced; optional for heat)
For Frying and Finishing
- 3-4 tablespoons Neutral Cooking Oil (canola or vegetable oil)
- 2 tablespoons Garlic Chips (fried golden brown for garnish)
- 1 stalk Green Onions (thinly sliced)
👨🍳 Instructions
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1
Pat the fish fillets completely dry using paper towels. Moisture is the enemy of a good cure, so ensure they are as dry as possible.
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2
Lightly sprinkle sea salt over the fish and let them sit for 10 minutes. This draws out excess moisture and firms up the flesh.
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3
In a non-reactive glass bowl or a large Ziploc bag, whisk together the soy sauce, calamansi juice, minced garlic, brown sugar, crushed peppercorns, and chilies.
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4
Gently submerge the fish pieces into the marinade, ensuring every surface is well-coated. Massage the marinade into the fish gently so as not to break the flesh.
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5
Seal the container and refrigerate for at least 4 hours. For the best depth of flavor and a traditional 'cured' texture, marinate overnight (up to 12 hours).
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6
Remove the fish from the refrigerator and drain the excess marinade. Do not rinse the fish; the garlic and pepper bits clinging to the meat provide excellent flavor.
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7
Optional: For an authentic 'dried tapa' texture, place the marinated fish on a wire rack and let them air-dry in a cool, breezy spot for 1-2 hours before cooking.
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8
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat and add the cooking oil.
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9
Once the oil is shimmering, place the fish fillets in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
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10
Sear the fish for 3-4 minutes on the first side until the edges turn dark brown and caramelized (the sugar in the marinade will help this process).
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11
Flip carefully and cook for another 2-3 minutes. The fish should be opaque and flake easily, with a slightly chewy, jerky-like exterior.
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12
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
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13
Garnish immediately with crispy garlic chips and sliced green onions while the fish is still hot.
💡 Chef's Tips
Choose firm-fleshed white fish like Tanigue, Tuna, or even Tilapia fillets; oily fish like Salmon may become too greasy. Avoid marinating for more than 15 hours as the acid in the calamansi will 'cook' the fish and make it mushy. If you prefer a sweeter tapa (Pampanga style), increase the brown sugar by an extra tablespoon. Ensure your pan is very hot before adding the fish to achieve that signature charred crust without overcooking the inside. For a healthier version, you can air-fry the marinated fish at 180°C (350°F) for 8-10 minutes, flipping halfway through.
🍽️ Serving Suggestions
Serve as 'Isda-silog' with garlic fried rice (sinangag) and a sunny-side-up egg. Pair with a side of Atchara (pickled green papaya) to cut through the saltiness and richness. Provide a dipping sauce of spicy vinegar (pinakurat) with crushed garlic and bird's eye chilies. Serve with hot chocolate (sikwate) or a strong cup of Barako coffee for a traditional Filipino breakfast experience. Accompanied by fresh sliced tomatoes and salted red eggs (itlog na maalat).