rice cake confessional

adventures in eating

tinapa at calamansi

with one comment

This is one of those not-fancy meals that tastes like home and fills your belly with goodness.

Tinapa is smoked fish. My favorite is tinapang galunggong. Apparently, galunggong is mackeral scad in English. Who knew? It’s a longish but very meaty fish. The meatiness makes it good for smoking since the smoked skin has a lot of flesh to balance out the saltiness.  So here’s what you do: you go to the Filipino market and you buy the stuff already smoked OR you get relatives that smoke this business up in the backyard. That right there is money.

Theeeen you go home and pan fry it in a little oil. Beware of the smell of frying fish. The result is this masterpiece…


The perfect compliment to tinapa? A heaping mountain of steamed white rice and a dipping sauce of kalamansi and soy sauce.  I’m feeling full just thinking about it.



Written by joann

January 8, 2008 at 12:16 am

Posted in filipino

One Response

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