Focused recipe
Fish Tinola Recipe
Fish Tinola is a Filipino ginger based soup dish. This is composed of fish (fillet or otherwise), papaya or chayote wedges, malunggay and hot pepper leaves.
Cuisine not specified Updated 5/10/2013
Ingredients
Measured from the catalog payload.
- 4 oz salmon fillet
- 1 chayote peeled and wedged
- 1 onion sliced
- 2 pieces finger chili
- 2 cups malunggay leaf
- 1 tablespoon ginger sliced into thin strips
- 2 tablespoons fish sauce
- 4 cups water
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
10 cooking steps
- Heat the olive oil in a pan.
- When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
- On the same pan using the remaining oil, sauté the onion and ginger
- Sprinkle the ground black pepper and then pour-in the fish sauce.
- Pour-in the water. Let boil.
- Put-in the chayote and finger chili. Cook for 5 minutes.
- Add the pan-fried salmon. Simmer for 5 minutes.
- Add-in the malunggay leaves. Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish No tags Public recipe Revision 1