Fish Tinola is a Filipino ginger based soup dish. This is composed of fish (fillet or otherwise), papaya or chayote wedges, malunggay and/or hot pepper leaves. It is best consumed during the cold and rainy weather.
Fish Tinola is usually eaten with white or brown rice. You can also have this as an appetizer. Preparing tinola is very easy and quick as well. Since we are dealing with fish, the cooking time is faster compared to pork or beef dishes.
I enjoy eating tinola because it gives me comfort. This is one of the soup dishes that I regularly cook during winter or cold weather because it keeps me warm.
I used salmon for this recipe. However, do not limit yourself with this type of fish. Use any kind of fish that you like whether it is fillet or not. I’m sure that you will love this dish.
- 4 oz. Salmon fillet
- 1 medium Chayote, peeled and wedged
- 1 medium onion, sliced
- 2 pieces Finger chili
- 2 cups Malunggay leaves
- 1 tablespoon ginger, sliced into thin strips
- 2 tablespoons fish sauce
- 4 cups water
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 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.