Tinolang Isda with Malunggay

Tinolang isda with malunggay is a clear, soothing Filipino soup built around fresh fish, ginger and leafy greens. Unlike chicken tinola, the fish cooks quickly and needs very little stirring. A gentle simmer keeps the pieces intact and the broth clean.

Ingredients

• 700 grams firm fish steaks or large fillets, such as tilapia, tanigue or maya-maya
• 1 tablespoon cooking oil
• 1 thumb-size piece ginger, sliced into matchsticks
• 1 small onion, sliced
• 2 cloves garlic, minced, optional
• 6 cups water
• 1 green finger chilli
• 2 cups malunggay leaves
• 1 to 2 tablespoons fish sauce
• Ground black pepper to taste
• Calamansi for serving, optional

Buy seafood from a clean, refrigerated display. The FDA advises choosing fish with a fresh mild smell rather than a sour, rancid or ammonia-like odour.

Prepare the fish and malunggay

Keep the fish cold until preparation. Rinse only if needed, pat dry with clean paper towel and remove obvious scales or pin bones. Use a separate board or clean and sanitise the board before preparing vegetables.

Pick the malunggay leaves from thick stems and wash them thoroughly under running water. Drain well. Prepare the greens last so they stay fresh while the broth starts.

Sauté ginger and onion

Heat the oil in a pot over medium heat. Add the ginger and cook until fragrant, about one minute. Add the onion and optional garlic, then stir until the onion softens without browning deeply.

The ginger provides the main aroma. Sautéing it briefly removes its raw edge but keeps the broth bright.

Start the clear broth

Pour in the water and bring it to a boil. Lower to a steady simmer and add the green chilli. Season lightly with one tablespoon fish sauce and black pepper. Simmer for 5 minutes so the aromatics flavour the liquid.

Taste carefully before adding more seasoning. Fish sauce becomes more concentrated as the broth reduces.

Poach the fish gently

Lower the fish pieces into the simmering broth in a single layer. Avoid a rolling boil, which can break delicate flesh and cloud the soup. Cover loosely and cook until the centre is opaque and separates easily with a fork.

The FDA lists 63°C or 145°F as a safe internal temperature for fin fish. Check the thickest piece without pressing the thermometer against a bone.

Add malunggay at the end

When the fish is cooked, scatter in the malunggay leaves. Press them gently into the broth and cook for 30 to 60 seconds, just until wilted. Turn off the heat.

Adjust fish sauce and pepper, then serve with calamansi at the table. For another ginger-forward fish soup with leafy vegetables, see our pesang isda with ginger and pechay.

How to keep fish pieces intact

• Choose firm, evenly cut steaks or large fillet portions.
• Use a wide pot so pieces do not stack.
• Keep the broth at a gentle simmer.
• Turn the fish only if necessary.
• Use a wide spoon or fish turner for serving.

If using a whole small fish, ask the seller to clean it and allow extra time for the thickest section near the backbone.

Safe storage and reheating

Serve the soup promptly. Refrigerate leftovers in shallow covered containers within two hours, or within one hour above 32°C. Use refrigerated fish soup within 3 to 4 days.

Reheat only the portion needed until steaming hot throughout, using a gentle simmer to avoid breaking the fish. Discard soup left at room temperature beyond the safe limit.

Yield: 4 servings. Prep time: about 15 minutes. Cook time: about 20 minutes.

Food-safety references

• FDA: Selecting and serving seafood safely
• FDA: Selecting and serving produce safely
• FDA: Are you storing food safely?

Recipe reviewed: 7 October 2026.