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Pinangat na Isda

If you want a stew with a light and simple taste, the pinangat na galunggong is the one dish for you. This low-calorie dish is a new way to enjoy your fish without the worry of using oil or fat. So if you are trying to lose some weight but wants good food, try the pinangat na galunggong today!

PINANGAT NA GALUNGGONG

You may know GG as galunggong, but here at Yummy Kitchen, we do things extra and the new GG now stands for Gorgeous Galunggong! #Bongga

Pinangat na isda is one of the most famous dishes in the southern parts of Luzon. You can use a variety of fishes including hiwas, tilapia and bangus. In this recipe, we will use the famous galunggong. It is relatively cheaper and has a size just right for one serving.

The word pangat means “to cook in broth for a sour and savoury flavor”. Some people confuse the pinangat with sinigang, mainly because both dishes involves sour fruit like tomatoes or tamarind. One main difference is that pinangat is not that soupy and has a light and simple taste. There are two versions of pinangat: the sour version which uses tomatoes or tamarind and the creamy version popular in the Bicol region which uses gata for ginataang pinangat. This recipe will introduce you to the sour version. This fish entrée best enjoyed with hot steaming rice during lunch.

HOW TO COOK PINANGAT NA GALUNGGONG

Cooking this very delicious fish recipe is very easy. Basically, you are gonna place everything in a pan and let it cook. Sounds easy, right? Once you have prepared the galuggong, layer them in a pan and let the fish sip in the variety of flavors from the aromatics. Remember to use plump tomatoes for a juicier and sweeter twist! The acidity from the calamansi juice will help get rid of the strong fish smell of the galunggong. Add just enough water. The pinangat is known to have a sauce which almost dries up, or more commonly known as “paiga na”. The sauce may only be a little but do not underestimate the power and burst of flavors in it! The pinangat is done once all of the ingredients are fully cooked. Serve this with hot rice and it will surely boost your day!

Pinangat na Isda

Course: Fish Recipes
Servings

5

servings

Ingredients

  • ½ kilo galunggong

  • 2 large tomatoes

  • 1 medium-sized onion

  • 3 to 5 pieces green chili

  • 3 tablespoons calamansi juice

  • 1 ½ thumb-sized ginger

  • Salt and pepper to taste

  • 2 cups water

Directions

  • Prepare the galunggong. Clean the fish and remove the insides. Score or slit the body of the fish.
  • In a pan, layer the half of the ginger, tomato and onions. Arrange the galunggong in the pan. Sprinkle some salt and pepper. Add the rest of the ginger, tomato and onions on top of the fish. Add some whole green chilies.
  • Pour the calamansi juice and water. Cover the pan and simmer the pinangat for 15 to 18 minutes using medium heat or until the fish is fully cooked.
  • Baste the sauce onto the fish while cooking to distribute the flavor.
  • Transfer the pinangat into a serving plate and serve with hot steaming rice. Have some fish sauce and chili on the side and enjoy!

Paano magluto ng Pinangat na Isda

MGA SANGKAP:

  • ½ kilo galunggong
  • 2 malalaking kamatis
  • 1 piraso ng sibuyas
  • 3 hanggang 5 piraso ng siling pangsigang
  • 3 kutsarang calamansi juice
  • 1 ½ thumb-sized luya
  • asin at paminta
  • 2 tasa ng tubig

PAANO LUTUIN:

  1. Ihanda ang galunggong. Linisin ang isda at tanggalin ang mga lamang-loob nito. Hiwaan ang dalawang gilid ng isda.
  2. Maglagay ng isang layer ng hiniwang luya, sibuyas at kamatis. I-arrange ang mga galunggong sa ibabaw ng mga ito. Budburan ng asin at paminta ang mga isda. Ilagay ang mga natitirang luya, sibuyas at kamatis. Maglagay ng chopped chilies.
  3. Ilagay ang calamansi juice at tubig. Takpan ang kawali at hayaan itong maluto ng 15 hanggang 18 minuto gamit ang katamtamang apoy o hanggang maluto ang isda.
  4. I-baste ng sabaw ang mga galunggong habang naluluto para madistribute ang flavor.
  5. Ilipat ang pinangat sa isang serving plate at ihain kasama ang mainit na kanin. Enjoy!

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