Tinolang Isda
A simple Filipino fish soup made with ginger broth, fresh fish, and leafy greens, perfect for a cozy meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the soup
- 1 lb fresh fish (tilapia or bangus) Should be firm and fresh.
- 6 cups water Adjust based on desired broth intensity.
- 2 tbsp oil For sautéing.
- 2 inches ginger (sliced) Use more than you think.
- 1 medium onion (sliced) Optional addition for flavor.
- 3 sprigs malunggay or pechay Leafy greens for added nutrition.
- 1-2 tbsp fish sauce Add to taste.
- 1 slice lemon or calamansi Optional for a citrusy flavor.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Choose fresh fish and have it cleaned and gutted.
- Slice the fish into manageable pieces.
Cooking the broth
- In a pot, heat the oil and sauté the ginger and onion until fragrant.
- Pour in the water and bring to a gentle boil.
- Add the fish pieces and let them simmer for 10-15 minutes with the lid on.
Adding vegetables and seasoning
- Near the end of cooking, add malunggay or pechay.
- Season with fish sauce, salt, and pepper to taste.
- Optionally add a squeeze of lemon or calamansi for brightness.
Serving
- Serve hot over steamed rice.
- Best enjoyed family-style in a communal bowl.
Notes
Ensure the fish is fresh for the best flavor. Customize the veggies based on what's available.