Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, milkfish tinola. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Preparing tinola is very easy and quick as well. Since we are dealing with fish, the cooking time is faster compared to pork or beef dishes. The most popular Filipino tinola dish is chicken tinola.
Milkfish Tinola is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Milkfish Tinola is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have milkfish tinola using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Milkfish Tinola:
- Prepare 1 milkfish, cleaned, sliced and fried
- Prepare 6 clove garlic, minced
- Make ready 1 pc shallot, sliced
- Get 1 pc ginger, sliced
- Get 1 raw papaya, cleaned & sliced
- Prepare 1 camote leaves
- Get 1 a pince of sugar
- Make ready 1 salt and pepper to taste
- Make ready 1 one fish broth cubes
- Get 1 cooking oil
It is tinola in flavor although I used chayote and spinach leaves in lieu of the more traditional green papaya and chili leaves. And because the bangus was pressure-cooked, every bit of the fish was edible. Tinolang Bangus (Gingered Milkfish Soup) EASY Shrimp Fried Rice How to Make Chinese Fried Rice
Instructions to make Milkfish Tinola:
- Heat oil. Saute garlic, onion and ginger. Add papaya and broth cubes. Mix well. Add water and simmer till papaya is tender.
- Season with salt, pepper and sugar according to your taste. Add fish and camote leaves. Simmer for a minute in a low heat.
- Serve with steaming hot rice.
Tinolang isda or fish tinola is a well-loved soup dish in the Visayas and Mindanao region of the Philippines. It's a low-calorie, non-fat dish loaded with vitamins and minerals. You can use any type of fresh fish (bone-in much better) for the soup. It's flavored with lemongrass and ginger which add a distinct taste and pleasant aroma to the. Tinolang Bangus , Tinolang Manok, for the Ilonggos, they are all tinola, hot clear-broth soupy dishes.
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