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

Main Dish
6 servings
15 min
20 min
Very Easy


Number of serving: 6
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.


  • 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.


Tinowa or Tola - Tinolang Talakitok (Trevally Stew in Lemon Grass, Tomatoes & Chilies), photo 1Tinowa or Tola - Tinolang Talakitok (Trevally Stew in Lemon Grass, Tomatoes & Chilies), photo 2


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