Tinowang Tanguige

Tinowang Tanguige
Tinowang Tanguige, Tinowang Isda. Here is another tinowa recipe, I have already posted a tinowa recipe using pampano fish with kamote tops sometime in September 2007. Now I have made it more simple, with out the kamote tops and using tanguige, now you can enjoy just the simple flavor of the fish soup. If you have been in Cebu, tinowang isda is a must have, there are restaurants and carinderias that offer a variety of fresh fish choices. Ingredients are very simple, fresh fish, best ones would be tanguige, lapu lapu, maya maya or other white fish. The most important ingredient is the tanglad or lemongrass and is available in most Asian section of supermarket. Just boil fish, tanglad with some ginger onion, tomato and garnish with leeks or spring onions.

Tinowang Tanguige - Ingredients

Sliced Tanguige


1 k. tanguige slice (about 3-4 slices)
1 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks lemongrass
1 bundle leeks, cut into 2” length

Tinowang Tanguige - Cooking Procedure

Cooking procedure:

Wash fish and cut in four part each tanguige slice, remove and discard bones, skin and red collored meat. In a pot bring to a boil 8-10 c. of water, add in tanglad, ginger, onion and tomato, simmer for 3-5 minutes. Add in fish and continue to simmer for 3-5 minutes. Season with salt to taste Add in leeks and cook for another 2-3 minutes or until fish are just cooked. Serve hot


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