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Smoked Fish Shrimp Paste Rice (Tinapa Bagoong Rice) with Pickled Mango

Dive into a flavor explosion with this savory combination of smoked fish, shrimp paste, and pickled mango in every bite of Tinapa Bagoong Rice!


  • 1 whole boneless tinapang bangus

  • 8 cups of steamed rice (left over rice is better)

  • 3 tbsp of shrimp paste (uncooked)

  • 100g Pik-a-Pikel Pickled Mango (finely diced)

  • 3 tbsp Pik-e-Pikel Pickled Mango brine

  • 1 red onion (finely diced)

  • 1-2 cloves garlic (finely diced)

  • Oil


  1. Separate Tinapa meat from its skin and bones.

  2. Add oil and sautee garlic under low heat until golden brown then add onion and shrimp paste.

  3. Let it simmer until the shrimp paste mixture is cooked

  4. Add Tinapa meat, pickled mango slices, and pickled mango brine. Simmer for a few minutes.

  5. Add rice then stir well until all rice is well incorporated into the sauce.

  6. Serve hot, Enjoy!

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