- 5 Lbs of Galunggong fish
- 1 Quart of Salt
- 3 Quarts of water
- 2 Lbs. of Hickory wood chunks for smoking
Note: Soak wood chunks in water two days before using it.
For the Brine:
- In a large bowl or small bucket add warm water and dissolve the salt.
- Clean the fish and add the brine onto the fish.
- I just use our kitchen sink for this (make sure your sink is clean and rinsed thoroughly).
- Let it brine for 1 hour while stirring the brine every ten minutes.
- The rule of thumb: brine the fish for ½ an hour for every half inch (thickness) of fish.
- After an hour remove the fish from the brine, rinse it well, and set aside.
- The Smoker:
- Depending on your smoker, the best way to do this is to keep the fish away from the heat source as much as possible.
- Place your fish on the rack and add your wood chunks to the heat source.
- Cover the smoker and let it smoke for 1 ½ hour.
- You will need to add wood chunks every 20 minutes to keep the smoke going.
- Enjoy your freshly made Tinapa.
- Serve with fresh tomatoes and onions and don’t forget the garlic flavored vinegar dipping sauce.
Credits to: filipino-food-lovers.com