There's more to tinapa than breakfast with eggs. The smoked fish shines in this creamy, meaty dip for chips, crackers, and raw vegetables.
Tinapa has an assertive fishy and smoky flavor that adds surprising depths to this creamy dip. This recipe treats it like smoked salmon, pairing it with fresh dill and tangy sour cream.
Tinapa, which comes from the word "tapa" meaning "smoked", refers to fish preserved through the process of smoking. It is usually made with bangus (milkfish) or galunggong (round scad), and enjoyed with rice and eggs for breakfast.
Thanks to hot smoking, tinapa is fully cooked and ready to eat. Hot smoking cooks and flavors the fish at the same time, producing tender, smoky, and throughly cooked meat that lasts for months.
If you're still feeling wary, however, it wouldn't hurt to heat your flaked tinapa in a pan before using it in the dip.
Assemble a dip board with the tinapa dip at the center, surrounded with crunchy and sturdy snacks:
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Outside of dipping, try spreading it on bread to gussy up a sandwich, or adding a dollop over a salad.
