Tinolang Isda (Ginger Fish Soup with Greens)
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Ingredients
- 500 g white fish fillets (such as pollock)
- 2 courgette, sliced
- 150 g spinach
- 25 g fresh ginger, cut into fine strips
- 1 onion, sliced
- 3 garlic cloves
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 213 kcal
- Protein
- 26.3 g
- Carbohydrate
- 7.4 g
- of which sugars
- 4.9 g
- Fat
- 8.5 g
- of which saturates
- 0.9 g
- Fibre
- 2.5 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion, garlic and ginger for 4-5 minutes until soft and fragrant.
- 2
Pour in 900ml water and the fish sauce and bring to a simmer.
- 3
Add the courgette and simmer for 6-7 minutes until almost tender.
- 4
Cut the fish into large chunks, add to the pot and simmer for 6-7 minutes until it flakes easily and is cooked through.
- 5
Stir in the spinach for the final minute so it just wilts.
- 6
Season with a little salt and pepper and ladle into bowls to serve.
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