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Homemade Tinapang Boneless Bangus Recipe

This Homemade Tinapang Boneless 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.
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.