Tinapa with Pipino and Tomato Salad

AJI-SHIO® Pepper Seasoning Mix

Ingredients

  • 1/4 cup (50ml) Cooking oil
  • 1/4 kilo (250g) Smoked Fish (Tinapa), Galunggong
  • 1/4 cup (62.5ml) Water
  • 1/4 cup (62.5ml) Vinegar
  • 2 Tbsps. (24g) Sugar, brown
  • 1/2 tsp. (3g) Salt
  • 1 tsp. (4g) AJI-SHIO® Pepper Seasoning Mix
  • 2 cups (180g) Tomato, cubed
  • 2 cups (180g) Cucumber, cubed

Procedure

  1. FRY. In a pan heat oil and fry the smoked fish (Tinapa). Set aside.
  2. MIX & BOIL. In a pot, mix water, vinegar, sugar, salt and AJI-SHIO® Pepper Seasoning Mix. Switch on the stove's fire and let the vinegar mixture boil, without stirring. Let it boil for 2 minutes. Let it cool and set aside.
  3. ASSEMBLE. In a bowl, mix cucumber, tomato and cooled vinegar mixture. Serve with fried smoked fish.

Cooking Tips

Always make sure that the vinegar has been boiling for at least 2 minutes before stirring it. Otherwise, the vinegar will turn really sour.

  Cooking Time: 20 minutes   Preparation: 10 minutes   Servings: 4   Serving size: 1 piece (60g) Smoked Fish (Tinapa), 1 cup (90g) Ensaladang Pipino-Kamatis

Products Used

AJI-SHIO® Pepper Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
354
Carbohydrates (g)
66.1
Proteins (g)
17
Fat (g)
2.4
Dietary Fiber (g)
Calcium (mg)
125
Iron (mg)
2.6
Sodium (mg)
Phosphorus (mg)
205
Vitamin A (ug RE)
137
Thiamin (mg)
0.12
Riboflavin (mg)
0.14
Niacin (mg NE)
8.9
Vitamin C (mg)
42

Good to Know Nutrition Facts

Meal Serving Idea: 1 cup Rice, 1 piece (60 grams) Smoked fish (Tinapa), 1 cup (90 grams) ng Ensaladang Pipino-kamatis, 1 piece Ripe Mango

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