Tinolang Tanigue

Whether I’m onboard or I’m at home this simple soup is a regular on my menu. Onboard, I would always take advantage the freshness of a fresh catch Tanigue.

Fresh catch fish Tanigue. Caught by one of our A/B's off the coast of Walcott, Australia onboard a M.V. Cape Frontier.
Fresh catch fish Tanigue. Caught by one of our A/B’s off the coast of Walcott, Australia onboard M.V. Cape Frontier.
Fresh Sliced Tanigue Steaks.
Fresh Sliced Tanigue Steaks.

Nothing comes close to the natural sweet taste of a fresh catch fish soup. Cooked with the very basic ingredients and giving the distinctive flavour of the lemongrass.

At home, fresh fish Tanigue can found on fish markets. I was lucky to be married to a Dabawenya who knows how to perfectly prefer this soup.

I’m proud to share a soup that we Filipinos love to eat with a cup of hot steamed rice.

Tinolang Tanigue Photo by Nino Almendra
Tinolang Tanigue
Photo by Nino Almendra

Now on with the cooking…

Tinolang Tanigue

Prep. time: 10 minutes

Cooking time: 15 minutes

Difficulty: Easy

Makes; 5 liters clear fish soup

Good for 12 crew

You will need;

3 kg. fresh fish tanigue (King Fish), cleaned and sliced into 1″ thick steaks

5 ltrs. water

2 stalk lemongrass, hard stem pounded then tied.

2 thumbsized (50grms./each) ginger, peeled and jullienned

1 large (200grms.) onions, coursely chopped

2 medium (100grms./each) tomatoes, wedges

6 pcs. green chilli long

500 grms. petchay tagalog {chinese cabbage or romaine lettuce}

2 bunch spring onions, cut 2 inches long

4 Tbsp. fish sauce {optional}

Sea salt to taste

Direction;

On a large soup pot, bring water to a boil and add the lemongrass.

Add the ginger, onions and tomatoes.

Bring the soup back to a boil, cover and simmer for 5 minutes.

Add the sliced fish Tanigue and green chilli long.

Cook the fish on medium heat for 5 minutes, avoiding the soup to go into a rolling boil that will over cooked the
fish.

Pour in the fish sauce. Season with sea salt to taste. {When serving onboard, cooked fish can be scoop out of the soup and serve on a different platter beside the soup at your buffet table.}

Add the green leafy vegetables and spring onions. Take the soup pot out of the heat or transfer soup into serving dish.

Serve hot with Steamed Rice.

Enjoy your meal !!! 😉

Here’s how I do it;

On a large soup pot, bring water to a boil and add the lemongrass.
On a large soup pot, bring water to a boil and add the lemongrass.
Add the ginger, onions and tomatoes.
Add the ginger, onions and tomatoes.
Bring the soup back to a boil.
Bring the soup back to a boil.
Cover and simmer for 5 minutes.
Cover and simmer for 5 minutes.
Add the sliced fish Tanigue.
Add the sliced fish Tanigue.
... and green chilli long.
… and green chilli long.
Cook the fish on medium heat for 5 minutes,  avoiding the soup to go into a rolling boil that will over cooked the fish.
Cook the fish on medium heat for 5 minutes,
avoiding the soup to go into a rolling boil that will over cooked the
fish.
Pour in the fish sauce.
Pour in the fish sauce.
Season with sea salt to taste.
Season with sea salt to taste.
{When serving onboard, cooked fish can be scoop out of the soup and serve on a different platter beside the soup at your buffet table.}
{When serving onboard, cooked fish can be scoop out of the soup and serve on a different platter beside the soup at your buffet table.}
Add the green leafy vegetables and spring onions.
Add the green leafy vegetables and spring onions.
Take the soup pot out of the heat or transfer soup into serving dish.
Take the soup pot out of the heat or transfer soup into serving dish.
Tinolang Tanigue Photo by Nino Almendra
Tinolang Tanigue
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Tinolang Tanigue.


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And BIG THANKS to  Nancy @Feasting With Friends &  Loretta @Safari of the Mind for

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13 comments

  1. Nothing could be better than a freshly caught fish for a meal. 😀 I have never used lemongrass in my clear soup – you inspire me to try one. Thank you, Nino. 🙂

    Like

  2. I don’t think a fish soup could be any fresher than that cooked right onboard! Your recipe sounds wonderful and looks delicious. Thanks for sharing it the Fiesta Friday party. 🙂

    Like

  3. Mmmmmmmmmmmm, one of my favorite fish. The flesh is so clear and free of blood. And, very good for kinilaw, too, when bariles is not available. True? I’d forgotten the Filipino word for large mackerel.

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  4. I have never seen tanigue fish before but it looks delicious and very firm? The flavour combination sounds delicious with the lemon stalks and the green chiles!

    Like

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