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Tinolang Lapu-Lapu

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.
Prep Time15 minutes
Cook Time25 minutes
Calories:

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.