Fish Tinola Recipe

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 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 (5.5g) 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

  1. BOIL. Lapu-lapu in water for 10 minutes.
  2. SEASON. with salt, pepper and AJI-NO-MOTO® Umami Seasoning. Add tomatoes and Tagalog pechay, green onion leaves and siling haba.
  3. COVER. and simmer and cook through.
  4. SERVE. while hot.

Cooking Tips

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  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 Buy Now

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)
619.5

Good to Know Nutrition Facts

Lapu-lapu is a good source of protein and low in fat.

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