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?
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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.
Pinangat Recipe
Ingredients
- 1 lb fish, cleaned and salted
- 8 pieces bilimbi (kamias)
- 2 medium tomatoes, wedged
- 1 teaspoon whole peppercorn
- 1 1/2 teaspoon salt
- 1 cup water
Watch the cooking video:
Cooking Procedure
- Alternately arrange the fish, bilimbi, and tomatoes in a wide cooking pot.
- Sprinkle salt and whole peppercorn, and then pour-in water.
- Cover the cooking pot and turn on the heat to medium. Let boil.
- When the liquid starts to boil, adjust the heat to low. Continue cooking for 15 to 20 minutes.
- Turn off the heat and transfer to a serving plate.
- Serve with steamed rice.
- Share and enjoy!
Number of servings (yield): 4
Vee Rallis says
My son keeps noon on catching a lot of catfush. I’m tired of friying and paksiw. What else do you recommend.
Tee says
mildly spicy curry in coconut cream
Abigail says
What would be the best alternative for kamias? (it’s not available where I am at) appreciate it thanks
edgardo says
i used mixed sinigang mix
Perla says
We call that ‘sinaing na isda’ in Batangas. Also, I add garlic and instead use dried kamias or vinegar. It could be any fish -- tulingan, bangus, galunggong, miralia (not sure if speling is right), dulong, hiwas, tambakol.
The Beancounter says
What sort of fish did you use?
Nanette Contemprato of San Diego says
Sounds Delicious, always healthy and low calorie but easy on rice…comment lo lang, its always good to add ginger (pinikpik na luya) it nutralized the fishy taste….. Yap, try adding ginger, to Pinangat, Paksiw or even Sinigang…na Isda..