Don’t get confuse when you hear the word “tinola”. The word itself has different meanings in most places in the Philippines. Some people in Luzon area says that Tinola refers to the clear chicken broth with papayas and chili leaves. But generally, major areas in Visayas and Mindanao refer Tinola as a clear fish broth. Most pinoys if not all really love to eat this very delicious and aromatic dish.
Tinolang isda serves best when it is still hot and the fish belongs from the freshest catch of the day. Aside from the terrific taste and aromatic smell, the dish has plenty of nutrients and vitamins that we can get from it which would play a vital role to our body.
You can see below my simple but yet very delicious tinolang isda recipe:
- ½ kilo fish (any medium to large fresh fish will do)
-1/2 medium size onion sliced
- 2 medium size tomatoes
- 4-5 pcs. green pepper
Clean the fish. In a pot bring to a boil 1 1/2 liter of water, add onion and tomato (you can also add tanglad and ginger if available) then simmer for 3 to 5 minutes. Add in the fish and continue to simmer for 3-5 minutes. Season it with salt to taste. Cook until fish is already cooked. Serve hot and enjoy!