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Fish Tinola Recipe


  • 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 oil becomes pan-fry the steaks hot salmon for one minute per side. Remove from pan and set aside.
  • In the same pan with the remaining oil, saute the onion and ginger
  • Sprinkle black pepper and then pour in the fish sauce. Pour-in water. Bring to a boil.
  • Put-in the chayote and chili finger. Cook for 5 minutes. Add the fried salmon. Simmer for 5 minutes.
  • Complement malunggay leaves. Turn off the heat and cover the pot. Let it stay for 5 minutes.