Tinowa or tola - tinolang talakitok (trevally stew in lemon grass, tomatoes & chilies)

Ingredients

• fish 15 kilograms 2 inches square or a bit smaller, washed several times and then drained thoroughly.
• 1 big stalk of lemon grass or tanglad or salay,
• 2 piece tomatoes, chopped,
• 2 small onions, chopped,
• 4 piece finger chilies,
• 2 pieces green chili peppers,
• 1 piece leek, cut to 2-inch lengths,
• several leaves of Chinese cabbage, halve.

Also needed:

• 1 calamondin or lime to be squeezed later to the already cooked dish as well as about 1 tablespoon or to taste salt and MSG, only if you like, to season the dish.

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Preparation

• First, fill the casserole or pan with about 8 cups of water.
• Place the finger chilies and allow the liquid to boil.
• Add the fish head slices in the boiling water and let it boil again.
• Add the Chinese cabbage followed by the lemon grass. Season it with salt and MSG, if using.
  
• Then, add the rest of the ingredients and continue cooking.
• Simmer with the lid on for further several minutes.
• Make final adjustment to the seasoning.
• Turn the heat off, squeeze 1 calamondin or lime juice, put the lid back on and wait for about 3-5 minutes before serving.
  
• Transfer in shallow bowl and serve piping hot with lots of steamed rice.

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