Ingredients:
GG Fillet, 2 pieces
Cucumber, thin slices
Tomato, thin slices
Rice paper
Optional Peanut Sauce:
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp calamansi juice (or lime)
1–2 tsp sugar or honey
Warm water (to adjust consistency)
Chili (optional, for heat)
How to Prepare:
1.Prepare the tinapa
Lightly pan-fry the GG fillet until heated with slight crisp edges. Set aside.
2.Soften the rice paper
Dip rice paper in water for 5–7 seconds until pliable.
3.Assemble
Lay flat, add cucumber and tomato, then place tinapa on top.
Roll tightly
Fold sides inward and roll like a spring roll.
4.Make the peanut sauce (optional)
Mix peanut butter, soy sauce, calamansi, and sugar.
Add warm water little by little until smooth and pourable.
Add chili if you want a kick.
5.Serve fresh
Serve with peanut sauce on the side for dipping.
By: Chef Myles
