FOOD RECIPE # 2 - FISH TINOLA(FISH STEW)

Hi Steemians,

I don't know why I craved for fish tinola when I woke up this morning. Well, I thought to myself that it is good to market on a Sunday as I am quite sure I can buy fresh fish. This is what one should remember before preparing this meal. The fish should be fresh, as in, caught the same day, not frozen, legit fresh not just because the fish vendor said so. I prefer a sliced fish, like a tuna or their related species. It is easier to eat because the fishbone is larger and I don't like personally looking at a fish head.

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I borrowed a picture since I really suck in taking a good picture of my product but it definitely looks similar. LOL
I am going to present the steps in a descending manner of pictures on how you can do it yourself.
So, my quest to the market began and obtained these ingredients.

~Procure the ingredients and of course wash them thoroughly.

STAR OF THE SHOW-FRESH FISH

MALUNGGAY (Moringa) LEAVES don't limit yourself with the green leafy vegetables, you can use kamote tops, cabbage, pechay, spring onions etc)

Left to right ONION, LEMON GRASS and TOMATO

SALT and PEPPER

~Put water into a casserole and bring it to a boil. Wait until you see the bubbles and then be ready for the next step.

~While waiting for the water to boil, slice the tomato, onion and separate the leaves of the malunggay.

~ Add the sliced ingredients except the fish which should look like this.

~When the aroma of the lemongrass is dominating your kitchen, that's your sign. Put the fish and let it simmer again for 5 minutes.

~You don't need to stir it. After 5 minutes, season with salt and pepper until desired taste. When satisfied, turn off the stove then add the leaves. Why? Overcooked leaves add bitterness. It is also much healthier when vegetables are half-cooked.

~Finally, serve into a bowl and enjoy it while hot. I prefer having it partnered with rice. I'm Filipino after all.