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.
Preparing a pasta dish with Filipino spices and flavors and with tinapa as the main component. This dish may be different from the common spaghetti or pasta dish in the Philippines that is quite a popular dish with the spicy sweet sauce made with minced pork, sliced hotdogs and sliced ham served on spaghetti pasta that have been a staple in most of the special occasions back home, though there is nothing wrong with that I think there should be a new contender something more Filipino, the Tinapa Pasta.
- 1 pc large tinapa, scaled and flaked
- 500 grams pasta spaghetti
- 1 cup olive oil
- 2 pcs garlic, minced
- 1 tbsp spring onion
- 1 pc red bell pepper
- 1 tsp chili flakes
- Salt & pepper to taste
- Cook the pasta according to package directions.
- Sauté garlic, onions, bell peppers and chili flakes in oil for 3 minutes or until fragrant.
- Add tinapa and sauté for a minute. Tossed in the cooked pasta. Mix until the sauce sticks to the noodles.
- Top with chopped spring onions and serve.