Tinolang Isda
1 lb fish, cleaned and sliced into serving pieces ( I use pompano fish)
1 large tomato, coarsely chopped
1 medium onion coarsely chopped
2 cups malunggay, pepper leaves, or spinach
1 thumb-size ginger, peeled and crushed
1 stalk lemongrass, base pounded and tied in a knot
2 pcs chili peppers
10-12 cups water for boiling
2 tsp salt
1/2 tsp ground black pepper
Cooking Instructions:
1. Fill cooking pot with about 12 cups of cold tap water.
2. Throw in crushed ginger and lemongrass and cover. Turn on heat to high and bring pot to a boil. Once boiling, lower heat to medium high and simmer for 15 minutes. This allows the flavor from ginger and lemongrass to seep into the water, before adding the rest of the ingredients.
3. Add chili peppers, chopped onions, and tomatoes. Bring to a boil and simmer for about 5 minutes.
4. Carefully add the slices of fish into the pot. Season with salt and pepper, then cook for additional 15 minutes.
5. Turn off heat and throw in the leafy greens (spinach in my case), stir, and allow to wilt for about a minute or so.
source: russian Filipino kitchen
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