Fish Tinola Recipe
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Fish Tinola Recipe
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 oz. salmon fillet
- 1 chayote peeled and wedged, medium
- 1 onion sliced, medium
- 2 pieces finger chili
- 2 cups moringa leaves aka malunggay leaves
- 1 tablespoon ginger sliced into thin strips
- 2 tablespoons fish sauce
- 4 cups water
- ½ teaspoon black pepper ground
- 2 tablespoons extra-virgin olive oil
Instructions
- 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!
Nutrition Information
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Serving
2g
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
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