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How to Make Spicy Tinapa Jackfruit Salad

Tinapa jackfruit salad is a creamy, smoky, and slightly spicy Filipino dish made with tender shredded unripe jackfruit tossed in a tangy coconut milk dressing and topped with flaked smoked fish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad Recipe
Cuisine: Filipino
Keyword: jackfruit salad, tinapa jackfruit salad
Servings: 2 servings
Calories: 302kcal
Author: Manny

Ingredients

  • 1/2 kilo unripe langka or jackfruit peeled and sliced
  • 1 cup thick coconut milk
  • 1 Tbsp. ginger finely chopped
  • 1/2 cup onions chopped
  • 1/2 tsp. garlic minced
  • 1/2 tsp. white ground pepper
  • 1/2 cup vinegar
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 pcs bird's eye red chili pepper or siling labuyo
  • 2 pcs small tinapa or smoked fish fried and flaked

Instructions

How to make Spicy Tinapa Jackfruit Salad:

  • Cook jackfruit in boiling water until tender.
  • Remove from heat and squeeze out as much liquid as possible.
  • Remove seeds and separate strands. Set aside.
  • Strain coconut milk and pour into a bowl. Add all other ingredients (ginger, onion, garlic, white pepper, vinegar, sugar, salt, siling labuyo) except tinapa and mix well.
  • Add the cooked langka. Season to taste. Garnish with flaked tinapa on top when serving.

Notes

Cooking Tips:

Choose and Prep the Jackfruit Properly

Use young or unripe jackfruit to get the right texture for your tinapa jackfruit salad. Cook it just until tender so it’s easy to shred but not mushy. Squeezing out excess liquid helps the dressing cling better to each strand.

Balance the Coconut Dressing

Taste your coconut milk mixture before mixing it with the jackfruit. Adjust the vinegar, sugar, and salt until you get a good balance of creamy, tangy, and slightly sweet flavors. This step ensures the salad doesn’t taste too rich or too sharp.

Add Tinapa at the Right Time

Flake the smoked fish and add it just before serving for the best texture and flavor. Mixing it too early can make it overly soft and lose its smoky bite. Keeping it on top also makes the dish look more appetizing and fresh.