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Fish Tinola Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 2
Author: Vanjo Merano


  • 4 oz. Salmon fillet
  • 1 medium Chayote peeled and wedged
  • 1 medium onion sliced
  • 2 pieces Finger chili
  • 2 cups Malunggay leaves
  • 1 tablespoon ginger sliced into thin strips
  • 2 tablespoons fish sauce
  • 4 cups water
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil


  • Heat the olive oil in a pan.
  • When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
  • On the same pan using the remaining oil, sauté the onion and ginger
  • Sprinkle the ground black pepper and then pour-in the fish sauce.
  • Pour-in the water. Let boil.
  • Put-in the chayote and finger chili. Cook for 5 minutes.
  • Add the pan-fried salmon. Simmer for 5 minutes.
  • Add-in the malunggay leaves. Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Serving: 2g