Tinola is a popular cooking method in the Philippines where meats like chicken or seafood is boiled in water infused with ginger, garlic, onions, fish sauce and sometimes green chillies. Most popular variations are chicken and mussels usually served with rice. For this post we will be doing it with a lesser known variation which is fish, a very delicate dish by nature but rich flavours can be obtained by using whole fish with heads and bones.
INGREDIENTS:
4 PC. TOMATO ,SLICED
1 PC. GINGER,SLICED AND PEELED
1 PC. LEMON GRASS ,POUNDED
3 PCS. GREEN LONG CHILIES
1PC. ONION,SLICED THINLY
3-4 CUPS WATER
2 PCS. HASA-HASA FISH,CLEANED AND CUT INTO HALF
1 CUP PECHAY TAGALOG,SLICED
4PCS.SPRING ONIONS
PATIS TO TASTE
COOKING INSTRUCTIONS
IN A SAUCE PAN ADD WATER,ONION,TOMATOES,GINGER, LEMONGRASS AND LONG CHILIES.LET IT SIMMER.
LET IT SIMMER FOR 5 MINS. OVER MEDIUM HEAT ,TO INFUSE FLAVOR
CUT FISH INTO HALF.
ADD IN THE FISH AND SIMMER FOR 3. MINS.
ADD IN THE GREEN VEGETABLES SIMMER FOR 2 MINS.ADD IN PATIS TO TASTE.
TRANSFER INTO A BOWL AND ENJOY THIS DISH.
