This recipe reminds me so much of my family back in the Philippines. I used to live in a coastal town in the southern part of Cebu, “Dalaguete” in particular. Our house was close to the beach; you can actually hear the sea waves lashing against the shore during monsoon seasons and smell the salty air all year round.
I remembered having some of our fishermen friends and relatives came over to our house in the mornings bringing with them fresh catch of the day.
Pagsasaliksik At Pagluluto />
Sometimes, my dad will meet them at the beach during sunrise just as they were returning home from the fishing trip and buy kilos of fish.
Tinolang Sapsap Sa Malungay
” in my native Cebuano dialect. A piping hot tinolang isda with warm, boiled white rice or corn grits on the side make an ideal breakfast for our family, especially during the colder months.
Tinolang isda or fish tinola is a well-loved soup dish in the Visayas and Mindanao region of the Philippines. It’s a low-calorie, non-fat dish loaded with vitamins and minerals.
You can use any type of fresh fish (bone-in much better) for the soup. It’s flavored with lemongrass and ginger which add a distinct taste and pleasant aroma to the soup.
Reel And Grill: Tinowa Or Tola
Other ingredients include onion bulbs or spring onions, as well as tomatoes. Seasoning is simply salt and pepper according to taste, although some prefer to add flavor enhancers such as fish bouillon cube to heighten the flavor.
Yields: Varies (Number of servings vary depending on the number of fish slices. One serving is usually one slice of fish ladled into a bowl along with the broth and vegetables.
1. Fill cooking pot with about 12 cups of cold tap water.2. Throw in crushed ginger and lemongrass and cover. Turn on heat to high and bring pot to a boil. Once boiling, lower heat to medium high and simmer for 15 minutes. This allows the flavor from ginger and lemongrass to seep into the water, before adding the rest of the ingredients.3. Add chili peppers, chopped onions, and tomatoes. Bring to a boil and simmer for about 5 minutes.4. Carefully add the slices of fish into the pot. Season with salt and pepper, then cook for additional 15 minutes.5. Turn off heat and throw in the leafy greens (spinach in my case), stir, and allow to wilt for about a minute or so.6. Serve hot.Tinolang Isda or Fish in Ginger Broth is a type of Filipino clear soup dish wherein fish such as Tuna is cooked in a broth composed of ginger, lemongrass and other vegetables. It is a simple dish that can be enjoyed during dinner with the entire family.
Sinabawang Isda At Gulay
This Tinolang Isda recipe makes use of Tuna jaw. This part is also known as “Tuna panga” in the Philippines. It is usually grilled or made into a hearty soup dish such as this one. “Inihaw na panga” is a name used to describe grilled tuna jaw. Other fish varieties can also be used aside from tuna. Feel free to use your favorite type of fish, or whatever is fresh and appropriate that you can grab from the market.
I used some plum tomato for this recipe. It provides the dish a balanced flavor of sweetness and acidity. It is an optional ingredient. Feel free to use it if desired. Hot pepper leaves represent green leafy vegetables in this recipe. Fresh malunggay and spinach can also be used.
Use fresh leaves as much as possible, otherwise fresh-frozen will do – just like what I had. Scallions (also known as green onions or “dahon ng sibuyas”) make Tinolang Isda look prettier and make it taste oniony, in a good way.
My Tabletop: Tinolang Isda
Aside from the vegetables, fish, and tomato, fish sauce and fish bouillon played a huge role to complete the overall dish as far as flavor is concerned. It makes the broth tasty and more flavorful. It made me enjoy it more.
On another note, there is a version of tinola that involves chicken slices and green papaya (or chayote). Here is a link to our recipe in case you interested. It is called chicken tinola or tinolang manok.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!
Tinolang Isda (tinolang Bangus)
Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.
This Tinolang Isda recipe makes use of Tuna jaw. This part is also known as “Tuna panga” in the Philippines. It is usually grilled or made into a hearty soup dish such as this one. “Inihaw na panga” is a name used to describe grilled tuna jaw. Other fish varieties can also be used aside from tuna. Feel free to use your favorite type of fish, or whatever is fresh and appropriate that you can grab from the market.
I used some plum tomato for this recipe. It provides the dish a balanced flavor of sweetness and acidity. It is an optional ingredient. Feel free to use it if desired. Hot pepper leaves represent green leafy vegetables in this recipe. Fresh malunggay and spinach can also be used.
Use fresh leaves as much as possible, otherwise fresh-frozen will do – just like what I had. Scallions (also known as green onions or “dahon ng sibuyas”) make Tinolang Isda look prettier and make it taste oniony, in a good way.
My Tabletop: Tinolang Isda
Aside from the vegetables, fish, and tomato, fish sauce and fish bouillon played a huge role to complete the overall dish as far as flavor is concerned. It makes the broth tasty and more flavorful. It made me enjoy it more.
On another note, there is a version of tinola that involves chicken slices and green papaya (or chayote). Here is a link to our recipe in case you interested. It is called chicken tinola or tinolang manok.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!
Tinolang Isda (tinolang Bangus)
Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.