Ginataang Langka with Tinapa Recipe

IMAGE Majoy Siason

Smoked fish or tinapang galunggong is one of those ingredients that can instantly make your dish flavorful. The smoking process not only preserves the fish for a longer shelf life, but it also infuses it with the wood-burned flavor. 

This flavor is usually perfect to eat as is or simply fried in a little oil to crisp up the fish skin. When it's flaked, the flavor that was infused into the fish can be transferred to the dish it's mixed into. That's why when it's mixed with a simple yet tasty mixture like this ginataang langka, you instantly make it more flavorful and appetizing. Use your favorite smoked fish, whether bangus or galunggong, for this recipe. 

 

Photo by Majoy Siason