Tinolang Isda

Charisse Calubag Pagalan

Grade 11 Humss - Princess Urduja

Region 16

History

Tinolang Isda is a fish soup made with ginger, garlic, onions, and green papaya. It's a comforting dish that's perfect for those who want a light and healthy meal.

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.

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.

Some of those he bought were made into fish tinola or “tinuwa” or “tuwa” 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.

Some leafy greens such as malunggay leaves, spinach, sweet potato (camote) tops, or pepper leaves are added almost at the end. 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.

Fish tinola is usually a clear, watery soup but don’t let it discourage you for it’s really tasty!

Ingredients for Tinolang Isda:

Ingredients for Tinolang Isda:

•1 kilogram of fish, cut into serving pieces

•1 onion, chopped

•2 cloves of garlic, minced

•1 thumb-sized ginger, sliced thinly

•1 green papaya, peeled and cubed

•4 cups of water

•1 tablespoon of fish sauce

•Salt and pepper to taste

Instructions:

1. In a pot, sauté the garlic, onion, and ginger until fragrant.

2. Add the fish and cook until browned.

3. Add the water and bring to a boil.

4. Simmer for 30-40 minutes or until the fish is fully cooked.

5. Add the green papaya and simmer for another 10-15 minutes or until the papaya is tender.

6. Season with fish sauce, salt, and pepper.

Serve hot with rice.