Pinangat na Galunggong sa Kamias
Tart, refreshing, and savory, pinangat na galunggong is a dish that has graced many dining tables across the country. It is similar to sinigang in that they both consist of a sour broth, brought about by the different ingredients. In the case of this recipe, the sourness of our pinangat na galunggong comes from the…
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Tart, refreshing, and savory, pinangat na galunggong is a dish that has graced many dining tables across the country. It is similar to sinigang in that they both consist of a sour broth, brought about by the different ingredients. In the case of this recipe, the sourness of our pinangat na galunggong comes from the sour, acidic fruit called kamias.
What is Kamias?
Kamias is no stranger to the Filipino kitchen. We often use it in a flavoring agent in many soups, lending its sour taste to classic dishes –– especially those that use fish as the main meat. Sinigang is one of them; a popular variation of sinigang is Sinigang na Salmon sa Kamias. The marriage of a rich salmon belly with the tartness of kamias makes for a dish both comforting and refreshing. Pinangat na Galunggong sa Kamias is no different! This dish will bring you that same comfort, delight, and zing that Filipinos love in a sour meal.
Not only that, but kamias (or bilimbi, as others call it) is an incredibly healthy fruit! Its many vitamins and nutrients assist in regulating blood pressure, fortifying bone health, and curing even the common cold. Kamias doesn’t skimp on flavor –– but it also manages to keep our bodies happy and healthy.
Meanwhile, galunggong, or mackerel scad, is equally common in Filipino kitchens due to its affordable price and easy access. Because we live by the sea it’s incredibly easy for us Filipinos to find a vast range of seafood, from fish to shellfish to everything in between! Whether you serve galunggong fried, stewed, or in this pinangat na galunggong, every dining experience is made better with this oldie but goodie.
Similar dishes to Pinangat na Galunggong
Many people consider pinangat na galunggong to be a very similar recipe to that of another Filipino classic, paksiw. This is due to the fact that both recipes involve cooking your fish in some type of sour liquid (for paksiw, it’s vinegar). Both dishes have a sour taste and are simple in preparation and appearance, but definitely make up for it in intense flavor. Paksiw na Galunggong is a wonderful and hearty lunchtime meal that you can serve up to the rest of your family. However, it may be best to light some candles after to get rid of that strong odor.
Another misconception regarding Pinangat na Galunggong is that it is similar to the Bicolano dish pinangat. However, this is far from the case. In fact, the latter is actually the ever classic laing. Consisting of dried taro leaves and coconut milk, laing is another warm and comforting meal you can enjoy from your kitchen. Its spiciness packs a punch of flavor that blends harmoniously with the umami richness of the gata –– another one of my personal favorites!
How to Cook Pinangat na Galunggong sa Kamias
Let’s start cooking your pinangat na galunggong by preparing all your ingredients. You’ll need to first clean your 1 lb. of galunggong fish, then dry 20 pieces of kamias. Slice 2 tomatoes and an onion, as well as 2 green peppers. Chop 5 cloves of garlic, julienne 2 thumbs of ginger, and cube 3 tablespoons of pork fat.
Rub salt all over your clean galunggong. This will help to further get rid of the lansa taste that so often comes with cooking or using fish in meals. Let your salt stay for about five minutes before moving on to the next step.
Over your stovetop, distribute your pork fat inside a cooking pot, but don’t turn your stove on yet. Add in your kamias, onion, tomato, garlic, ginger, and long green pepper. Stir these ingredients together well before arranging the galunggong on top. From there, season your pinangat na galunggong with ground black pepper to taste.
Pour 1 ¼ cups of water into the pot, then cover it; only then should you turn on your stove. Bring your pinangat na galunggong to a boil, then turn the heat down low. Continue cooking for 15 more minutes.
Every so often, you can adjust the flavor to your preference by adding salt to taste. Then, keep your pinangat na galunggong cooking without the pot lid on, until you’ve reduced the sauce to about half.
Just like that, your pinangat na galunggong sa kamias is ready! Transfer it to a serving bowl and prepare your piles of rice to accompany it. Share and enjoy this dish with your family!
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Pinangat na Galunggong sa Kamias
- Rub salt all over the fish. Let it stay for 5 minutes.
- Distribute the pork fat in a cooking pot. Add kamias, onion, tomato, ginger, and long green pepper.
- Arrange the fish over the ingredients and season with ground black pepper.
- Pour water into the pot. Cover it and turn the stove on. Let the water boil. Adjust heat to low. Continue cooking for 15 minutes.
- Adjust the seasoning by adding salt if needed. Continue cooking without covering the pot until the sauce reduces to half.
- Transfer to a serving plate. Serve with warm rice. Share and enjoy!
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