Fish Chayote Soup

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Although Tinolang Isda is not as popular as Tinolang Manok, it is a common dish we prepare at home.

Fish Chayote Soup

And I thought that there had to be something to make it a little bit different. In cooking tinola, the first step is to saute garlic, ginger and onions. In cooking picadillo, the first step is to saute garlic, onions and tomatoes. I decided to combine the two, plus and minus some ingredients.

I used talakitok belly for this dish. I bought the whole belly and had it chopped in the market into serving size pieces, about 3″ by 3″.

The sili leaves were an afterthought. Just for contrast. We picked them from the sili plant growing in our backyard.

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July 15, 2003  Print This Post   
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One Response to “Fish Chayote Soup”

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  1. Sayote (chayote) | Asian Pantry | Home-cooking rocks! says:
    August 24, 2009 at 7:36 pm

    [...] vegetables available all-read round in markets. My kids are very fond of chayote and we use it for soup dishes. We even prefer using chayote over the traditional raw papaya when cooking [...]

    Reply


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