Fuss-free and freezer-friendly, these smoky parcels can be assembled in minutes! The recipe can be easily doubled, too.
Makes 25 pieces
1 spoonful of flaked fish 25 (2x2-inch) wonton wrappers
For the mango salsa 2 cups mangoes, diced 1/4 cup finely chopped shallots 2 1/2 tablespoons cilantro, chopped fish sauce chili flakes
1 Scale, debone, and flake fish or tinapa. Place about 1 spoonful of flaked fish on each center of wonton wrapper. Brush sides of each wonton with water and fold to make a triangle; set aside.
2 Make the mango salsa: In a bowl, combine mangoes, shallots, and 2 1/2 tablespoons chopped cilantro. Season with fish sauce and chili flakes; set aside. Deep-fry tinapa parcels a few pieces at a time until crisp and golden; drain on paper towels. Transfer to a platter and serve with mango salsa.
Photography by Patrick Martires | Food and Prop Styling by Rachelle Santos | Props from Saizen