FISH TINOLA RECIPE
AJI-NO-MOTO® UMAMI SEASONING
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Ingredients
1/2 kilo Fresh Lapu-lapu (grouper), sliced
1 liter Water
2 medium Overripe tomatoes
1 bundle Tagalog pechay
2 tablespoons Green onion, sliced
1 piece Siling haba (green finger pepper)
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning, to taste
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 95 |
| Carbohydrates (g) | 2.9 |
| Proteins (g) | 19.4 |
| Fat (g) | 0.7 |
| Dietary Fiber (g) | 1.1 |
| Calcium (mg) | 124 |
| Iron (mg) | 2.1 |
| Sodium (mg) | 1175.3 |
Good to Know Nutrition Facts!
Lapu-lapu is a good source of protein and low in fat.
Preparation time: 15 minutes
Cooking time: 30 minutes
Procedure
- BOIL Lapu-lapu in water for 10 minutes.
- SEASON with salt, pepper and AJI-NO-MOTO® . Add tomatoes and Tagalog pechay, green onion leaves and siling haba.
- COVER and simmer and cook through.
- SERVE while hot.
Makes 4 servings
Serving size: 1 cup (205g) Fish and Vegetables & 1 cup (240ml) Soup
Product Used
