| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 4g | 1g | 4g |
| sugars | fibre | protein | salt |
| 1g | 1g | 15g | 0.4g |
Why I Love Filipino Tinolang Tilapia
New York City is a culinary mosaic, where every street corner proudly offers flavors from around the world. When I first encountered Tinolang Tilapia, I was immediately transported from the bustling streets of the Big Apple to an aromatic Filipino kitchen. This recipe not only captures the zest and sparkle of Filipino cuisine but also resonates deeply with my own journey of culinary exploration.
The Essence of Comfort
What I adore about Tinolang Tilapia is its comforting simplicity. The tilapia is gently simmered with onion, garlic, ginger, and fish broth, creating a flavorful broth that envelopes you like a warm hug on a chilly New York evening. The addition of green papayas and fresh spinach weaves in subtle layers of texture and flavor, making each spoonful a delightful experience.
Inspired by Culinary Greats
In crafting this recipe, I drew inspiration from Filipino culinary icons like Chef Margarita Fores, known for her dedication to preserving traditional Filipino flavors while infusing a modern twist. Her approach to combining traditional ingredients with a contemporary flair encouraged me to embrace the authenticity of Tinolang Tilapia while bringing my own New Yorker sensibilities to the table.
This dish’s marriage of fresh ginger, fish sauce, and hearty vegetables reminds me of similar Asian comfort foods, such as Vietnamese Canh Chua or Thai Tom Yum. These dishes share a common thread of balancing bold, aromatic flavors with soothing broth, making them perfect companions for Tinolang Tilapia.
Perfect Pairings
While Tinolang Tilapia stands brilliantly on its own, it can also be paired with classic Filipino dishes like Lumpiang Shanghai or Garlic Fried Rice. These complements elevate the meal, encapsulating the extensive variety of textures and flavors found in Filipino cuisine. Alternatively, for a New York twist, serve it alongside a crusty baguette from your favorite local bakery – an homage to the city’s endless blending of cultures.
Each time I prepare Tinolang Tilapia, I’m reminded of the joy that comes from experiencing different cultures through food. This recipe isn’t just a tribute to Filipino culinary tradition; it’s a testament to the beauty of diversity and the stories each meal tells. Dive into the warmth and richness of Tinolang Tilapia and let its flavors take you on a captivating journey. Enjoy!
What You’ll Need
- 2 lbs Tilapia, cleaned and cut into serving pieces
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, julienned
- 2 tablespoons fish sauce
- 8 cups water or fish broth
- 2 medium green papayas, peeled, deseeded and sliced into wedges
- 2 cups fresh spinach or malunggay leaves
- 3 tablespoons cooking oil
- Salt and pepper to taste
- 1/2 teaspoon MSG (optional)
- 1 long green chili (siling haba), optional
Method
Step One
Heat the cooking oil in a large pot over medium heat. Add the garlic, onion, and ginger. Sauté until the onions become translucent and the garlic turns golden brown.
Step Two
Add the fish sauce to the pot and continue to sauté for another minute, letting the flavors blend together.
Step Three
Pour in the water or fish broth, and bring the mixture to a boil. Once boiling, lower the heat to a simmer.
Step Four
Add the tilapia pieces to the simmering broth. Cook for about 5-10 minutes, or until the fish is just cooked through and starts to flake.
Step Five
Add the sliced green papayas to the pot and simmer for another 5-7 minutes, until they become tender.
Step Six
Stir in the spinach or malunggay leaves, and let them wilt in the broth for about 2 minutes.
Step Seven
Season with salt, pepper, and MSG (if using) to taste. If desired, add the long green chili for additional spice.
Step Eight
Serve hot, making sure each bowl gets a good amount of fish, papaya, and spinach. Enjoy your Tinolang Tilapia!
