Tinapayan is aFilipino dish consisting oftapay (fermented cooked rice) and dried fish. It originates from theMaguindanao people. It is very similar to the more widespread northern dishburong isda, but differs in that the fish is dried first.^[1][2]

The process of preparingtinapayan is time-consuming, but results in a dish that can be preserved for a long time. The fish (usuallysnakehead or catfish) is first sun dried for three days, then it is covered intapay (cooked rice fermented overnight in banana leaves) with ginger, chilis, and other spices and allowed to ferment further in a container for at least another week. After fermentation, the fish is shredded and deep-fried in oil before serving. It is usually eaten with white rice.^[1][3]

• Tapai
• Lumlom
• Balao-balao
• Daing
• Burong mangga

• Fermented fish
• Philippine fish dishes

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