Tinapa with Pipino and Tomato Salad
AJI-SHIO® Pepper Seasoning MixIngredients
- 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
- FRY. In a pan heat oil and fry the smoked fish (Tinapa). Set aside.
- 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.
- 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
AJINOMOTO AJI-SHIO® Pepper
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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