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!
🍲 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
✔️ 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
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.
Clean and wash the lukot (seaweed) with running water, then set it aside.
Cut the fish in half and remove the innards. Clean it and wash it with running water.
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.
Open the pot and add the galunggong fish. Season it with salt and seasoning granules to taste.
Add the lukot (seaweed) and petchay leaves. Bring it to a boil and remove the scum.
Taste and adjust according to your preference.
When it’s cooked, remove it from the heat and transfer it to a serving bowl.
Happy eating, enjoy and share!
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.