Teresa's Recipes
Tinapa Salad
Experience a delightful symphony of flavors and textures with the Tinapa Salad, a vibrant dish that combines the smoky taste of Tinapa or smoked fish with the fresh crunch of vegetables. This salad is bathed in a tangy dressing made from Calamansi juice, a citrus fruit native to the Philippines. This salad is not just a feast for your taste buds, but also a nod to the rich culinary history of Southeast Asia.
Ingredients
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Pepper
- 1 teaspoon Sugar
- 2 tablespoons Fish sauce
- 1/4 cup Calamansi juice
- 1 medium, thinly sliced Red onion
- 1 large, diced Cucumber
- 2 large, diced Tomatoes
- 4 cups, torn into bite-sized pieces Lettuce
- 2 cups, flaked Tinapa (smoked fish)
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 220
- Fat: 8g
- Carbs: 15g
- Protein: 20g
- Sodium: 900mg
- Sugar: 5g
Instructions
- Prepare your vegetables first. Wash and dry your lettuce, then tear it into bite-sized pieces. Dice your tomatoes and cucumber, and thinly slice your red onion.
- In a large bowl, combine the prepared lettuce, tomatoes, cucumber, and red onion.
- Add the flaked tinapa to the vegetable mixture, gently tossing to combine. Be careful not to break up the tinapa flakes too much.
- To prepare the dressing, in a separate small bowl, whisk together the calamansi juice, fish sauce, sugar, salt, and pepper until well combined.
- Drizzle the tangy calamansi dressing over the salad, tossing to coat all the ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the Tinapa Salad chilled, as a refreshing starter, side dish, or even a light main course. Enjoy!