From the recipe collection
Pisasati a Bakas with Palapa Dip
Meranaw smoked-tuna nuggets served with a sharp palapa-and-calamansi dip as a snack or rice side.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Flake the smoked tuna and inspect carefully for bones, tough skin, and very salty edges.
- Mix the fish with egg, rice flour, spring onions, ginger, turmeric, and pepper. Add only enough flour for the mixture to hold when pressed.
- Fry one teaspoon of mixture and taste it before shaping; smoked fish may need no extra salt.
- Shape into small flat nuggets and chill for 10 minutes so they stay intact.
- Shallow-fry over medium heat until browned on both sides and hot through the centre, about 3 minutes per side.
- Mix palapa, calamansi, water, and sugar if using. Adjust the dip so it is tart and spicy but not overly salty.
- Drain the nuggets on a rack and serve warm with the palapa dip and rice.
