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Homemade Tinapang Boneless Bangus Recipe

This Homemade Tinapang Bangus Recipe produces flavorful, smoky, and delicious Filipino-style smoked milkfish. Learn the proper brining, parboiling, drying, and smoking techniques to achieve authentic tinapa flavor at home using either a traditional smoker or an improvised stovetop smoker. The ingredients for this Homemade Tinapang Bangus Recipe are simple and easy to find, making it an excellent recipe for anyone who wants to prepare homemade smoked fish.
Author Onyok Kokok

Ingredients

Fish

  • 6 pcs boneless bangus approximately 2 kg total

Brine Solution

  • 3 liters water
  • 3/4 cup rock salt
  • 6 tbsp sugar

Parboil Mixture

  • 2 liters water
  • 4 tbsp rock salt
  • 2 tbsp vinegar
  • 1/2 bulb garlic crushed

For Frying

  • Cooking oil

Traditional Smoker

  • Charcoal uling
  • Coconut shells bao ng niyog or any kind of wood for smoking

DIY Stovetop Smoker

  • 4 tbsp plain white rice uncooked
  • 2 tbsp sugar
  • 2 tea bags

Instructions

Prepare the Brine

  • In a large container, combine 3 liters of water, 3/4 cup rock salt, and 6 tablespoons sugar. Stir until completely dissolved.

Brine the Bangus

  • Carefully place the boneless bangus into the brine solution and soak for 1 hour.
  • If using regular bangus with bones, brine for 1½ to 2 hours.

Rinse the Fish

  • Remove the bangus from the brine and lightly rinse to remove excess surface salt. Avoid excessive washing.

Prepare the Parboil Mixture

  • In a wide pot, combine 2 liters water, 4 tablespoons rock salt, 2 tablespoons vinegar, and crushed garlic. Bring to a boil.

Parboil the Bangus

  • Carefully fold the boneless bangus and arrange inside the pot.
  • Once the mixture starts boiling, cook for 5 minutes. Do not exceed 7 minutes.
  • For regular bangus with bones, up to 10 minutes is acceptable.

Dry the Fish

  • Carefully remove the fish from the pot and place on racks or trays.
  • Allow the fish to dry completely. Drying usually takes more than 1 hour depending on airflow and weather conditions.
  • The fish should feel dry to the touch before smoking.

Smoke the Bangus – Traditional Smoker

  • Prepare charcoal and coconut shells.
  • Smoke the fish for approximately 20 minutes.

Smoke the Bangus – DIY Stovetop Smoker

  • Line an old pan with aluminum foil.
  • Combine 4 tablespoons rice, 2 tablespoons sugar, and 2 tea bags. Spread the mixture evenly in the pan.
  • Place a steamer rack above the smoking mixture and arrange the bangus on the rack.
  • Cover tightly and cook over medium heat until smoked - 20 to 30mins.
  • Avoid high heat to prevent burning the smoking mixture.

Cool and Fry

  • Allow the smoked fish to cool completely.
  • Heat cooking oil in a pan and fry until golden brown and slightly crispy.

Serve

  • Serve with hot steamed rice, spiced vinegar, and ginisang alamang.