Pinangat na Isda Recipe

Pinangat na Isda recipe is a simple, spicy, and tangy stewed fish dish made of your choice of fish, tomatoes, ginger, onions, some salt and pepper, calamansi juice, chillies, and water, with a dash or so of fish sauce for extra flavor. This easy and hearty warm dish is not only filling but easily customizable and healthy. Perfect for the cold or rainy weather.

Pinangat na Isda Recipe :

Ingredients

• 1 kilo Fish (a snapper, of any type of fish), cleaned and gutted
• 4 medium tomatoes, sliced
• 1 knob ginger, sliced thinly
• 1 large onion, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoon calamansi juice
• 3 to 5 green chilies
• 2 cups water
• fish sauce to taste

Steps:

1. In a pan, add in the tomatoes and ginger in one layer. Place the fishes on top. Top with more ginger and tomatoes, some onion, salt, pepper, calamansi juice, and chillies.
2. Pour in water and place this on a stove at medium heat. Cook for 15 – 18 minutes, covered. Check in after 5 minutes, making sure the soup covers the fishes. And continue cooking.
3. Give the dish a try. Add some fish sauce to taste. Transfer to a plate and serve.

History of Pinangat

“Pinangat” from Bicol is what “Laing” is to Manila. A southern Luzon, Filipino stewed fish dish usually using either tuna, catfish, or sardine, but typically almost any fish made either of these 2 ways; the soured version which is made up of tamarind, vinegar, santol (cotton fruit) , and or bilimbi (kamias or tree sorrel) , the other way or the Bicol version is prepared with a creamier base due to adding coconut milk. The fishes are simmered at the same time as the aromatics and soup base. Then served while it’s still steaming hot.

Pinangat na Isda sa Kamatis recipe

This dish sometimes called “Pinangat na Isda sa Kamatis at Calamansi ” from Yummy Kitchen is an easy hearty dish that will surely warm you up during the colder months. Filling and healthy the list of pinangat na isda ingredients and steps are as follows; prepare a pan and layer the bottom with sliced tomatoes and ginger, adding the fish of choice, in this case we’re using snappers on the top. Layer once again with ginger and tomatoes, now with sliced onions- all these armatics not only add flavor but also help with any fishy smell and taste the snapper might have. Sprinkling salt and pepper all over before drizzling with calamansi juice for the dish’s sourness, then top off with some whole or sliced chillies for some spice. Place this in a stove at medium heat then pour a bit of water. Bring to a boil and let this simmer for 15 – 18 minutes covered, checking after every 5 minutes, making sure the fishes are covered in the soup base. Simmer in the pan till the fishes are cooked, give it a taste and add some fish sauce for an additional tang and salty flavor. Give it a good stir and taste again, once you’re happy with the taste serve in a serving plate, with a side of freshly cooked rice.

Different Pinangat na Isda Recipes

You can change made base of souring agent from vinegar “Pinangat na Isda sa Suka recipe” to:

• Calamansi for “Pinangat na isda sa calamansi recipe”
• Kamias or Tree Sorrel for “Pinangat na Isda sa Kamias”
• Sampalok or Tamarind for “Pinangat na Isda sa Sampalok recipe”. Depending on which fish you choose some also add these into the name like “Pinangat na Bangus sa sampalok” which uses milkfish, “Pinangat na Tulingan” that uses bullet tuna (small tuna) and “Pinangat na Tilapia sa Sampalok” that uses TIlapia these three being popular choices for many.
• For those who want a less sour and more creamy version try “Pinangat na Isda sa Gata” which uses coconut milk. Also known as the Bicol version. In this region they also add taro leaves which you can also find in many of their other dishes.
• Other leaves options used are “Pinangat with Camote Tops” which is actually a recipe said to be enjoyed by Emilio Aquinaldo the first president of the Philippines. Another option of leaves to add are banana leaves which are simmered there for flavor not actually to consume to make “Pinangat na Isda sa Dahon ng saging”.

Other Yummy Fish Recipes!

• Sweet and Sour Fish Filet
• Fish Escabeche ( a colorful fish dish with salty-tangy sauce )
• Bangus Steak ( Milkfish Steak )
• Sardines Fish Ball
• Sarciadong Tilapia (Fried fish slathered in a special tomato and egg based sauce )
• Sinigang na Isda ( a classic Filipino sour stew )
• Ginataang Tilapia ( Tilapia stewed in a spicy, savory coconut based sauce )

Pinangat na Isda recipe Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo Isda (pagrito, o kahit anong isda), nilinis at tinanggalan ng lamang loob
• 4 kamatis, hiniwa
• 1 kasing laki ng hinlalaki na luya, hiniwa
• 1 malaking sibuyas, hiniwa
• 1 kutsaritang asin
• 1/2 kutsaritang paminta
• 5 kutsarang calamansi juice
• 3 o 5 berdeng sili
• 2 tasa tubig
• Patis panlasa

Paano Lutuin :

1. Sa kawali, ilapag ang mga kamatis at luya. Ilugar ang mga isda sa itaas nito. Takpan ng mga kamatis, luya, sibuyas, asin, paminta, calamansi juice, at sili.
2. Lagyan ng tibig at ilagay ito sa kalan ng may katamtamang init. Lutuin ng 15 – 18 minuto na nakatakip. Itsek ito pagkatapos ng 5 minuto at siguraduhing natakpan ng sabaw ang mga isda. Ipagpatuloy ang pagluluto.
3. Tikman. Lagyan ng patis kung kinakailangan. Ilipat sa plato at ihanda.