Filipino
Tinolang isda
Fish in ginger broth
Tilapia poached in a light ginger broth with chayote and malunggay leaves.
- Serves 4
- Prep 10 min
- Cook 20 min
- Total 30 min
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Ingredients
9 items · serves 4- 500 g tilapia (2 medium fish), cleaned and cut in half
- 1 chayote (sayote), peeled and sliced
- 1 bunch malunggay (moringa) leaves, picked
- 1 thumb-sized piece ginger (about 30 g), cut into strips
- 1 medium onion, sliced
- 1 medium tomato, quartered
- 2 tbsp fish sauce (patis)
- 1 tbsp cooking oil
- 1/4 tsp ground black pepper
Contains: fish. Check product labels: brands differ.
Steps
5 steps- 1Heat the oil in a pot and saute the ginger, onion and tomato until fragrant.
- 2Pour in about a litre and a quarter of water and bring to a boil, then add the chayote and cook for five minutes.
- 3Season with the fish sauce, lower the heat and add the fish; simmer gently for eight to ten minutes without stirring hard, so the pieces stay whole.
- 4Add the malunggay leaves and the pepper and turn off the heat.
- 5Serve hot in bowls with steamed rice.