Tinapa Parcels with Mango Salsa

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