Fish Tinola Recipe
AJI-NO-MOTO® Umami SeasoningIngredients
- 1/2 kilo (500g) Fresh Lapu-lapu (grouper), sliced
- 1 liter (1000ml) Water
- 1 tsp. (5g) Salt
- 1/2 tsp. (1.1g) Pepper, ground
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1 cup (100g) Overripe tomato, quartered
- 2 cups (100g) Pechay tagalog, leaves separated
- Tbsps. (6g) Green onion, sliced
- 1 pc. (5g) Siling haba (green finger pepper), whole
Procedure
- BOIL. Lapu-lapu in water for 10 minutes.
- SEASON. with salt, pepper and AJI-NO-MOTO® Umami Seasoning. Add tomatoes and Tagalog pechay, green onion leaves and siling haba.
- COVER. and simmer and cook through.
- SERVE. while hot.
Cooking Tips
Cooking Time: 30 minutes
Preparation: 15 minutes
Servings:
5
Serving size: 1 cup soup (200ml), 3/4 cup fish and vegetables (164g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
76.0
Carbohydrates (g)
1.8
Proteins (g)
15.4
Fat (g)
0.5
Dietary Fiber (g)
0.4
Calcium (mg)
84.9
Iron (mg)
1.2
Sodium (mg)
607
Good to Know Nutrition Facts
Lapu-lapu is a good source of protein and low in fat.