Pinangat na Galunggong sa Kamias
This is a simple round scad dish, wherein the fish is stewed with bilimbi along with onion, ginger, and pepper.
Course: Main Course
Cuisine: Filipino
Keyword: galunggong, paksiw, pinangat
Servings: 4 people
Calories: 216kcal
Author: Vanjo Merano
- 1 lb. galunggong fish cleaned
- 20 pieces kamias bilimbi, dried
- 2 pieces tomato sliced
- 1 piece onion sliced
- 5 cloves garlic chopped
- 2 thumbs ginger Julienne
- 2 pieces green pepper sliced
- 3 tablespoons pork fat cubed
- 1 1/4 cups water
- Salt and ground black pepper to taste
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!
Calories: 216kcal | Carbohydrates: 5g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 65mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg