Fish Tinola (Tinolang Isda)
Fish Tinola is a Filipino soup recipe which contain spanish mackerel steak cooked in a broth flavored with ginger, lemongrass, moringa leaves, and eggplant. It is renowned for its clear, ginger-infused broth and is typically enjoyed alongside white rice.
Ingredients
- 2 Spanish Mackerel or Tanigue steaks
- 1 thumb-sized piece of ginger sliced thinly
- 1 medium-sized onion sliced
- 1 medium-sized eggplant sliced into rounds
- 1.5 cups of moringa leaves (malunggay)
- 1 medium-sized tomato sliced
- 1 stalk of lemon grass pounded
- 1 tablespoons of fish sauce patis
- 2 cloves of garlic minced
- 4 cups of water
- 2 tablespoons of vegetable oil
- Salt and Black Pepper
Instructions
- Heat the cooking pot over medium heat and add vegetable oil.
- Once the oil is hot, add the chopped red onion and ginger. Stir until translucent.
- Add the sliced tomatoes and give it a quick stir.
- Pour water into the pot and wait for it to come to a boil.
- Once boiling, add the lemongrass and fish sauce.
- Add the Spanish Mackerel steak. Adjust to low heat and let it simmer for 5-10 minutes.
- Add the eggplant and moringa leaves. Gently stir to combine.
- Just before turning off the heat, add a tablespoon of fish sauce, and a pinch of salt and black pepper to taste.
- Serve it with white rice. Enjoy!
Notes
- This is best to serve with white rice
- Alternatively, you can use Salmon, grouper (lapu-lapu) or red snapper (maya-maya) steak.
- You can add other vegetables like green papaya, spinach or bok choy.
Nutrition
Serving: 4gCalories: 266kcalCarbohydrates: 19gProtein: 17.3gFat: 15.4gSaturated Fat: 3.2gCholesterol: 33mgSodium: 397mgPotassium: 605mgFiber: 5.1gSugar: 5.7gVitamin A: 12186IUVitamin C: 248.7mgCalcium: 391mgIron: 7mg
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