Pinangat na Isda Recipe

Pinangat na Isda is a Filipino Fish dish. There are two popular versions of Pinangat: the sour version using bilimbi (kamias); and the Bicol version with gata. This recipe is the sour version. Pinangat na Isda is one of the simple Filipino Food that I like eating.

There is nothing fancy about this dish, yet I enjoy having it. Maybe it is because of its natural flavor that relaxes my taste buds — or perhaps the nostalgia that it brings. Cooking pinangat is very easy. How easy? Let’s just say that it is way to easy compared to frying an egg. All you need to do is combine all the ingredients and cook them all at once. Simple, isn’t it? I like having this dish with hot steamed rice and some fish sauce with chili. By the way, I plan to do the other version soon. Do you also enjoy eating Pinangat na isda?

Try this Pinangat na Isda recipe and let me know what you think.

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Pinangat

Pinangat is a simple Filipino fish dish cooked with bilimbi, tomatoes, and whole peppercorns. The fish simmers gently in its own juices, creating a sour and savory broth that pairs perfectly with steamed rice.

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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Ingredients

• ▢ 1 lbs fish cleaned and rubbed with salt
• ▢ 8 pieces bilimbi (kamias)
• ▢ 2 medium tomatoes wedged
• ▢ 1 teaspoon whole peppercorns
• ▢ 1 1/2 teaspoons salt
• ▢ 1 cup water

US CustomaryMetric

Equipment

• Wide cooking pot A wide pot allows the fish to lay flat and cook evenly.

Instructions

• Arrange the fish, bilimbi, and tomatoes alternately in a wide cooking pot.
  1 lbs fish, 8 pieces bilimbi (kamias), 2 medium tomatoes
• Sprinkle the salt and whole peppercorns over the fish, then pour in the water.
  1 teaspoon whole peppercorns, 1 1/2 teaspoons salt, 1 cup water
• Cover the pot and bring the liquid to a boil over medium heat.
• Reduce the heat to low once the liquid starts to boil. Continue cooking for 15 to 20 minutes or until the fish is fully cooked.
• Turn off the heat and carefully transfer the pinangat to a serving plate. Serve with steamed rice.

Notes

Best fish to use – Tilapia, galunggong (round scad), or tanigue (Spanish mackerel) all work well. Choose firm-fleshed fish so the pieces hold their shape during cooking.

Do not stir – Resist the urge to stir the pot while cooking. The fish is delicate and will break apart. Gently shake the pot side to side if you need to redistribute the liquid.

Bilimbi substitute – If fresh bilimbi is unavailable, use green mangoes cut into strips or a few tablespoons of tamarind paste dissolved in the water for a similar sour flavor.

Adjusting sourness – Add more or fewer bilimbi depending on how sour you want the broth. Eight pieces give a balanced tartness, but you can go up to 12 for a more pronounced sour note.