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Fish Tinola Recipe

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2
Course: Soup , Lunch , Others

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat the olive oil in a pan.
  2. When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
  3. On the same pan using the remaining oil, sauté the onion and ginger
  4. Sprinkle the ground black pepper and then pour-in the fish sauce.
  5. Pour-in the water. Let boil.
  6. Put-in the chayote and finger chili. Cook for 5 minutes.
  7. Add the pan-fried salmon. Simmer for 5 minutes.
  8. Add-in the malunggay leaves. Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
  9. Transfer to a serving bowl. Serve.
  10. Share and enjoy!

Nutrition Information

Serving 2g

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories

% Daily Value*

Serving 2g

* Percent Daily Values are based on a 2,000 calorie diet.