Fish tinola

Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.[1]

Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes fish or pork for chicken, chayote or sayote (in Tagalog) instead of papaya, or with tomatoes and moringa leaves known as marungay or malunggay or kamunggay (in Cebuano), instead of pepper leaves.[2] However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili. The usage of sayote or papaya is heavily debated among Filipino scholars.

Source: https://en.wikipedia.org/wiki/Tinola