Tinapa, or tinapang, is Filipino smoked fish made most often from mackerel, sardines or milk fish. You can find tinapa in the open air markets in the Philippines as well as in many Asian markets in the U.S. This smoked fish is eaten alone or used as a topping for rice and noodle dishes. Prepare a pasta dish with Filipino spices and flavors and with tinapa as the main component.
Heat the olive oil in the skillet over medium heat. Add the garlic, onion, bell pepper, chili pepper, salt and pepper to the oil. Saute for three minutes, or until the vegetables are fragrant and the onion is slightly tender.
Place the corn starch, fish stock and fish sauce in a small bowl. Mix together until the cornstarch dissolves.
Pour the cornstarch mixture into the skillet with the onion mixture. Stir the sauce for around five minutes over medium-high heat, until it is slightly thickened.
Add the tinapa, green onions and cooked noodles to the sauce. Stir the noodles gently to coat with the sauce.
Stir and cook for around three minutes over medium heat, or until the fish is heated through and the green onions are wilted.
Serve immediately with the lime, cilantro leaves and egg on the side as edible garnish.
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- "Banana Leaves: Filipino Cooking and Much More"; N. T. Alcuaz; 2006
- "The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World"; Eve Zibart: 2001
- "Classic Asian Noodles"; Lee Geok Boi; 2007
- "The Philippine Cookbook"; Reynaldo Alejandro; 1985
- Filipino-Food-Recipes.com: Pancit Palabok
- Substitute any smoked fish if tinapa is not available.
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.