Tinapa is a Filipino culinary term to define smoked fish, it is a popular delicacy which is usually made out of milkfish or galunggong (mackerel scad), usually sold in wet markets or specialty shops together with other dried fish products like daing and tuyo.
- 1 kg mackerel
- 3 cups water
- 3/4 cup sea salt
- 1/4 cup brown sugar
- 1 whole garlic, minced
- 1 tbsp freshly ground black pepper
- 1 tbsp vinegar
- 3 handful of water soaked wood chips
- Clean fish, remove guts and scales.
- Combine all ingredients in a large bowl then soak the fish for at least 6 hours.
- Drain fish for at least an hour then pat it dry.
- Place water soaked wood chips into a roasting pan.
- Place pan on top of the gas barbecue grill then turn it on, wait until it smokes.
- Place roasting rack lined with foil above the roasting pan, lay fish side by side on top.
- Lower down the heat to medium then cover your barbecue grill, cook until there is no more smoke coming out of the barbecue. Turn heat off then leave for 10 more minutes.
- Open lid and your fish should be cooked and smoked.