Tinolang Isda (Galunggong) with Lukot – A Delicious Comforting Filipino Seafood Soup!

Tinolang Isda Galunggong

Warm your soul with this hearty, nourishing bowl of Tinolang Isda featuring golden galunggong (mackerel scad) and silky lukot seaweed – a light yet satisfying Filipino fish soup that’s packed with umami and nutrients!

Why This Dish is a Must-Try:

🍲 Light & Comforting – Clear ginger broth with tender fish and veggies
🌊 Umami Boost – Lukot (seaweed) adds a delicate ocean flavor
⏱️ 30-Minute Meal – Quick enough for weeknights, special enough for guests
🌿 Healthy & Wholesome – Low-calorie but rich in protein and minerals

Secrets to the Best Tinola:

✔️ Sear fish first – Locks in flavor before simmering
✔️ Young ginger – For brighter, fresher aroma (no overpowering spice)
✔️ Add lukot last – Preserves its soft, melt-in-your-mouth texture

Rainy Day Magic: This soup is even better on stormy evenings!

Love Filipino soups? Try our Paksiw na Isda or Sinigang na Baboy next!

Share your tinola moments 📸 #LukotLove

Happy cooking! 😊🐟

Cooking Video Recipe: Tinolang Galunggong

Print Recipe

Tinolang Isda (Galunggong) with Lukot – A Delicious Comforting Filipino Seafood Soup!

Author: Yummy Food Ph Cooking Method: Boiling Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: Fish High Protein Pescetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 3 Calories: 303

Best Season: Suitable throughout the year

Description

Tinolang isda galunggong is quick and easy to make, and it tastes delicious. This is a very enjoyable dish that will warm up your tummy. Adding lukot (seaweed) will make it more delectable and nutritious. It's great to eat with hot rice.

Ingredients

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Servings

• ¹⁄₂ kg galunggong fish (cleaned, cut into half)
• 1 tomato (sliced)
• 1 red onion (sliced into quarters)
• 1 thumb sized ginger (sliced)
• lemon grass (tied)
• 4 petchay or cabbage leaves (3 inch sliced)
• 2 long green chili
• 1 stalk spring onion or scallion (3 inch sliced)
• 20 g lukot / seaweed
• salt to taste
• seasoning granules to taste
• 3 cup water

Instructions

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1. Clean and wash the lukot (seaweed) with running water, then set it aside.

2. Cut the fish in half and remove the innards. Clean it and wash it with running water.

3. In a pot, pour in water, then add sliced ginger, sliced quarter onion, lemon grass, sliced tomato, long green chili, 3 inch sliced spring onion, and 3 inch sliced petchay stem. Bring to a boil, covered with a lid.

4. Open the pot and add the galunggong fish. Season it with salt and seasoning granules to taste.

5. Add the lukot (seaweed) and petchay leaves. Bring it to a boil and remove the scum.

6. Taste and adjust according to your preference.

7. When it’s cooked, remove it from the heat and transfer it to a serving bowl.

8. Happy eating, enjoy and share!

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 303kcal

% Daily Value *

Total Fat 2.4g4%

Saturated Fat 0.5g3%

Cholesterol 97mg33%

Sodium 148mg7%

Potassium 1282mg37%

Total Carbohydrate 16g6%

Dietary Fiber 2.7g11%

Sugars 4.7g

Protein 52.5g105%

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Calcium 6 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tinolang isda, fish recipe, tinolang isda galunggong, fish tinola,

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