Tinolang Isda (Fish in Ginger Broth)
A comforting one-pot soup loaded with fresh fish, ginger, and leafy greens, perfect for a quick and healthy weeknight meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 medium whole fish (tilapia, bangus, or maya-maya) As fresh as possible
- 1 knob ginger, sliced thin 2-inch piece; add more for extra kick
- 1 piece onion, chopped (white or red) Either type works
- 3 cloves garlic, smashed Adjust to taste
- 1 liter water Enough to submerge the fish
- 2-3 tablespoons fish sauce (patis) or salt Adjust to taste
- 2 bunches leafy greens (malunggay, pechay, or spinach) Use whatever you have
- 1 piece green papaya or sayote (chayote), peeled and sliced Don’t slice too thin
- to taste black pepper
- optional tomatoes and mild chili For additional flavor
Instructions
Preparation
- Check for the freshest whole fish; if it smells funky, skip it.
- Slice the ginger, chop the onion, and smash the garlic.
- Wash the leafy greens thoroughly.
- Peel and slice the green papaya or sayote, but don’t slice too thin.
- If you prefer, ask your fish vendor to clean and cut the fish.
Cooking
- Pour water into a pot and bring it to a boil.
- Add ginger, onion, and garlic. Let simmer for a few minutes.
- Add sliced green papaya or sayote and let it soften for 5-7 minutes.
- Gently place the fish into the pot, reduce heat to let it simmer.
- Cook the fish for about 10 minutes, until the eyes turn white.
- Add fish sauce or salt, and taste the broth. Adjust seasoning as needed.
- Finally, add black pepper and leafy greens. Cook until they are wilted.
Notes
Serve the soup hot with rice. Consider adding sliced chili or lemon for extra kick. Leftovers reheat well if you pick out the leafy greens.