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.
Servings: 4 people
Cost: $
Equipment
- Wide cooking pot A wide pot allows the fish to lay flat and cook evenly.
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
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.
Video
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.