Tinolang Isda
Tinolang Isda is a comforting Filipino fish soup with a ginger broth, fresh vegetables, and a light seasoning that makes for a nourishing and easy dinner.
Servings: 4 servings
Calories: 250kcal
Ingredients
Fish and Broth
- 1 kg fresh fish (bangus, tilapia, or lapu-lapu) Choose fresh fish from the market.
- 1 tbsp oil For sautéing.
- 1 large onion Sliced.
- 2 inches ginger Sliced into strips.
- 4 cups water More can be added for a milder broth.
Vegetables
- 1 small green papaya or upo Thinly sliced.
- 1 cup malunggay (moringa) leaves Check notes for alternatives.
- 1 cup chili leaves Use as an option; substitute with bok choy if necessary.
- 1 large tomato Optional for added flavor.
Seasoning
- to taste salt Add gradually.
- to taste fish sauce (patis) Use sparingly to avoid overpowering the broth.
- 1 piece calamansi For added zest.
- 1 piece green chili Optional for heat.
Instructions
Preparation
- Choose fresh fish and pat it dry.
- Slice ginger, onion, and prepare the vegetables.
- Rinse greens and soak if needed for freshness.
Cooking Broth
- In a pot, heat oil and sauté ginger and onion until fragrant.
- Add water and bring to a gentle boil.
- Once boiling, add the fish and simmer until the flesh turns opaque.
Adding Vegetables
- Add hard vegetables like green papaya first and cover.
- Then, add softer greens last to maintain their texture and color.
Seasoning
- Season with salt and fish sauce, tasting as you go.
- Add calamansi or green chili for extra flavor.
- Allow the soup to sit for a minute to meld the flavors.
Serving
- Ladle the soup into bowls, placing fish gently and pouring broth over.
- Serve hot with a side of steamed rice.
- Enjoy immediately for the best flavor and experience.
Notes
Best consumed fresh. Quick to prepare and perfect for rainy days. Serve with dipping sauces like vinegar or soy sauce.