Tinapa

Ingredients

• 1 kilo or 4 pcs. fresh pike mackerel (innards removed and washed)
• ¾ cup soy sauce
• ½ cup lemon juice (or kalamansi)
• ¼ cup vegetable oil
• 3 tbsp achuete powder
• 2 tbsp hickory liquid smoke
• salt (to rub on the fish)

Instructions

1. Rub fish with salt and place in a large container. Set aside.
2. In a mixing bowl, combine oil and achuete powder. Mix and heat in microwave for 5 seconds to incorporate. Set aside.
3. In a different bowl. Combine soy sauce, lemon juice, achuete oil, and liquid smoke. Pour the mixture into the the container with the fish and cover with lid. Make sure the the fishes are coated. Brine overnight or up to 3 days.
4. Pre heat oven 176°C / 350°F. Bake the fishes for 25 minutes on each side or until most of the brine dries up and cooked through. Remove in the oven and let it rest until it cools down.
5. Place tinapa in an airtight container for later use or you can readily cook in a pan. Bon appetit!