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Filipino Tinapa Smoked Fish refers to a popular Filipino dish made from smoked fish, typically using small to medium-sized fish such as herring or mackerel. Tinapa is a traditional method of preserving fish by smoking it over open flames. The process involves salting the fish and then allowing it to dry under the sun before smoking, which gives it a distinct smoky flavor.

Here are some key characteristics of Filipino Tinapa Smoked Fish:

1. Smoky Flavor: The smoking process imparts a robust smoky taste to the fish, which is a defining feature of Tinapa.
2. Saltiness: Tinapa is usually salted during the curing process, adding a salty note to the fish.
3. Small Size: Tinapa fish are typically small to medium-sized, making them easy to smoke and handle.
4. Versatility: Tinapa can be enjoyed in various ways, such as eaten as is with rice and vinegar dipping sauce (sawsawan), used in dishes like pasta or salads, or incorporated into recipes like the one provided earlier.
5. Cultural Significance: Tinapa is a beloved dish in the Philippines, enjoyed for its rich flavor and versatility in Filipino cuisine.

In Filipino markets or grocery stores, Tinapa is often sold already smoked and ready to eat or cook with. It’s a staple in Filipino households and is commonly found in markets across the Philippines.

Here’s a detailed recipe for Keto and Sugar-Free Filipino Tinapa Smoked Fish:

Tinapa Smoked Fish Recipe (Keto, Low-Carb)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 4 pieces of Tinapa (smoked fish)
• 2 tablespoons coconut oil or olive oil
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium-sized tomato, diced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt (adjust to taste)
• 1/2 cup coconut cream
• 1/4 cup water
• Fresh parsley or spring onions for garnish (optional)

Instructions

Step 1: Prepare the Tinapa Smoked Fish

Remove the bones and flake the smoked fish (Tinapa), discarding any large bones or skin. Set aside.

Step 2: Sautéing the Aromatics

1. In a large skillet or frying pan, heat the coconut oil or olive oil over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced onion and cook until translucent, about 2-3 minutes.
4. Stir in the diced tomato and cook for another 2 minutes until softened.

Step 3: Cooking the Tinapa Smoked Fish

1. Add the flaked Tinapa (smoked fish) to the skillet.
2. Season with ground black pepper and sea salt. Stir well to combine with the aromatics.
3. Pour in the coconut cream and water. Mix thoroughly to combine all ingredients.
4. Simmer over medium-low heat for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Step 4: Garnish and Serve

1. Once cooked, taste and adjust seasoning if necessary.
2. Garnish with fresh parsley or spring onions, if desired.
3. Serve hot and enjoy your Keto and Sugar-Free Tinapa Smoked Fish!

Nutritional Information (per serving):

• Calories: ~250 kcal
• Total Fat: 20g
• Net Carbohydrates: 3g
• Protein: 15g

Notes:

• Tinapa smoked fish is readily available in many Filipino or Asian grocery stores. Ensure you select a variety that fits your dietary preferences (e.g., no added sugars).
• Adjust the seasoning according to your taste. Some may prefer a bit more salt or pepper.
• This dish pairs well with steamed cauliflower rice or a fresh green salad for a complete keto meal.

Enjoy your delicious and keto-friendly Tinapa Smoked Fish!