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. If you are not into heads and bones then I suggest you to use this recipe as I won’t be using them and use dashi stock instead to give it a richer flavour.
- 600g fleshy white fish fillets, sliced (i.e. grouper, snapper)
- bunch of green leafy vegetables (i.e. bok choy, shanghai)
- 2 cups water
- 2 cups dashi stock or seafood stock
- ½ thumb sized ginger, thinly sliced
- 2 tomatoes, sliced
- 3 green finger chillies
- 1 onion, sliced
- fish sauce or sea salt
- freshly ground black pepper
- In a pot combine together water, dashi stock, tomatoes, ginger, finger chillies and onion. Bring to a boil.
- Add fish and cook for 5-10 minutes depending on the thickness of fish.
- Add green vegetables and cook for 2 more minutes.
- Season with fish sauce and freshly ground black pepper then serve.