When you talk about “tinola” means it is a soup kind of Filipino dish. It is easy to make. Just pour water into a pot, and let it boil all the ingredients for at least 10 to 15 minutes season with salt and fish sauce. It is a very nutritious clear fish broth and has lots of vitamins that would help boost our health. Best served while tinolang lapu-lapu is still hot.
As we know, the Philippines is surrounded by islands and it is very beneficial for us as Filipino citizens to have fish in our daily meals. The fisherman is always around in every place and easily gets fresh fish. Many variations of vegetables you can add to your tinola na lapu-lapu.
Ingredients:
- 1/2 kilo of Lapu-lapu fish, wash and clean
- 1 medium onion, cut
- 2 pcs spring onion
- 1 pcs of lemon grass
- 2 thump size of ginger, crushed
- 2 medium size tomatoes, sliced
- 1 medium-size radish
- 1 bundle of Kang Kong, separate between leaves and stalks for cooking purposes
- 2 tbsp fish sauce
- Salt and pepper to taste
Cooking Procedure
- In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
- Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
- Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.
Cooking Tips
- Soak green vegetables with salt water.
Do not overcook vegetables. - Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
- Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.
Tinolang Lapu-Lapu
Ingredients
- 1/2 kl Lapu-lapu fish, washed and cleaned
- 1 pc medium onion, cut
- 2 pcs spring onion
- 1 pc lemon grass
- 2 pcs thumb-sized ginger, crushed
- 2 pcs medium size tomatoes, sliced
- 1 pc medium-size radish
- 1 bundle Kang Kong, separate between leaves and stalks for cooking purposes
- 2 tbsp fish sauce
- 1 dash Salt and pepper to taste
Instructions
- In a pot, boil water for about 5 cups. Add ginger, onion, tomato, and lemon grass and simmer for about 2 minutes.
- Add cut radish, stalks of Kangkong, and fish sauce. Simmer for 2 minutes. Follow cut and clean lapu-lapu fish. Let it simmer for another 8 minutes.
- Add Kangkong leaves and spring onion, boil for another 2 minutes until fully cooked. Season with salt and pepper to taste.
Notes
Cooking Tips
- Soak green vegetables with salt water.
- Do not overcook vegetables.
- Alternative vegetables added or included to the dish: Malunggay, petchay, pak choi, patola, upo, winter melon, string beans, or any you like.
- Since lapu-lapu fish is expensive some other alternative fish are suggested: Maya-maya, tuna, pampano, galunggong, matambaka, salmon (head, belly, or any parts), or any fish you think good for tinola that has a good savory broth fish.
FAQ: Tinolang Lapu-Lapu (Fish Tinola)
1. What type of fish is best for tinola?
Lapu-lapu (grouper) is ideal because it has firm, flavorful meat that holds up well in soups. You can also use maya-maya, tilapia, or pompano as alternatives.
2. How do I prevent the fish from breaking apart?
Add the fish last and avoid stirring too much. Let it simmer gently so the flesh stays intact.
3. What vegetables are commonly used in tinolang lapu-lapu?
Common additions include ginger, tomatoes, green papaya, sayote, malunggay, or sili leaves. These vegetables complement the light broth.
4. Can I use frozen fish?
Yes, but thaw it completely and pat it dry before cooking. Fresh fish still gives the best flavor and texture.
5. Why does my broth taste too fishy?
Fish can taste fishy if it’s not fresh or if the broth is boiled too vigorously. Use plenty of ginger and simmer gently to keep the flavor clean.
6. Can I make tinola without tomatoes?
Yes. Tomatoes add sweetness and color, but you can omit them and rely on ginger and aromatics for flavor.
7. What seasoning works best for tinolang lapu-lapu?
Salt, pepper, and fish sauce are the main seasonings. Some cooks add a bit of calamansi or lemon for brightness.
8. What dishes pair well with tinolang lapu-lapu?
It pairs well with steamed rice, fried fish, grilled meats, or simple vegetable sides. It’s also a comforting rainy-day dish.