Getting rid of additional fats from cooking oils? Pinangat na pompano really got you! Save your calories as this dish is made from a large pompano fish simmered with a variety of aromatics. Your fish will definitely get all of the flavors once you lay them in a bed of aromatics! Less fat, more flavors! Best paired with a lot of hot steaming rice. Yum!
WHAT IS PINANGAT?
Pinangat, or pangat is a type of cooking method usually done with fishes. The term pangat literally translates to “to cook a fih in broth”. This dish is almost similar to a sinigang dish but with less soup and less tangyness. It also uses different souring agents like tomatoes, calamansi, sampaloc, kamias and santol. What makes this dish very popular is that it uses no oil so it is much a healthier option, and that you cook the fish by placing it on top of an aromatic bed. The origin of this dish is quite uncertain but this dish is loved in any point in the country.
PINANGAT NA POMPANO
My mom rarely visits my apartment and she gave me a couple pompanos to cook for myself. It was really large. She knows I love pompano and it is my go-to fish. What I love about pompano is it’s large and very easy to consume. Less hassle when you’re taking off the flesh from the fishbones!
I had a couple of pompanos which I am thinking on what recipe to cook it for. My first thought was sinigang, since I feel like eating something sour and tangy. Checking my pantry, I had no veggies left (sad). Since I still have some aromatics, the pinangat is a very good dish if you wanna have some sinigang but don’t have the rest of the ingredients. Since I also love using fresh and natural ingredients for my dishes, the tomato is already enough as a souring agent for my pinangat.
That large pinangat made me end up with around 3 cups of rice!
If you wanna know how to make pinangat na pompano, read and follow the simple steps below. Happy cooking!
HOW TO COOK PINANGAT NA POMPANO
Pinangat dishes are one of the easiest dish to make. Less effort but more flavor. This dish can be prepared in less than 30 minutes.
Start by grabbing the freshest pompano fish you can get. You can also try this dish with other types of fish but pompano is simply one of the best. Make sure to clean them and remove the guts or gills, or ask the fish vendor to do this for you.
Heat a pan and then add the aromatics. Remember that this dish is a no-oil dish, so we will not be sauteing the aromatics. Simply let them heat up and unleash their flavors. Make the sauce by adding water and calamansi juice. Aside from calamansi juice, you can also use kamias juice or sampaloc juice.
Place the pompano fish above the aromatics and the sauce. Try not to let the fish touch the pan. The concept of pinangat is almost similar to steaming but without a steamer. Let the flavors from the aromatics and the sauce simmer to the fish for a few minutes.
When the fish is cooked on both sides, then it is ready. Transfer the pinangat na pompano to a serving plate and serve with a lot of hot steaming rice. Yum!
Pinangat na PompanoCourse: Fish Recipes
1 large pompano
1 medium onion (cut into rings)
2 thumb of ginger (chopped)
5 cloves of garlic (minced)
5 small tomatoes (sliced)
12 pieces calamansi extract (or kamias/sampaloc juice)
1 cup of water
2 tablespoons of fish sauce
½ teaspoon ground black pepper
3 pieces green chilies
- Wash and prepare the pompano fish. Remove the guts and then make some slits on both sides.
- Heat a pan using medium heat (no oil). Add the onion rings, garlic and ginger. Toss them gently to cook. Add the chopped tomatoes and saute a bit. Add a cup of water and the calamansi juice. Season with fish sauce and black pepper to taste. Stir it a bit and let it boil for a few minutes.
- Once boiling, place the pompano fish above the aromatics. Cover the pan and let it simmer for around 10 minutes.
- After 10 minutes, baste the pomapano fish using the sauce. You may place some aromatics on top of the fish. Add some long green chilies on top of the fish and in the sauce. Cover the pan and let it simmer for 10 more minutes.
- Turn the heat off. Transfer the pinangat na pompano to a serving plate. Pour the aromatic sauce over the fish. Serve and enjoy this with a lot of hot steaming rice. Yum!
Pinangat na Pompano Recipe (TAGALOG)
- 1 malaking pompano
- 1 sibuyas (hiniwa ng rings)
- 2 luya (hiniwa)
- 5 butil ng bawang (hiniwa ng maliliit)
- 5 maliliit na kamatis (hiniwa)
- 12 piraso ng calamansi extract (o kamias/sampaloc juice)
- 1 tasa ng tubig
- 2 kutsara ng patis
- ½ kustarita ng durog na paminta
- 3 piraso ng siling haba
- Linisin at ihanda ang pompano. Alisin ang mga lamang loob nito at hiwaan ang katawan. Gawin rin ito sa kabilang side.
- Painitin ang kawali (walang mantika). Ilagay ang hiniwang sibuyas, bawang at luya. Haluin ng konti para maluto. Sunod na ilagay ang hiniwang kamatis at haluin ng konti. Ilagay ang tubig at calamansi juice. Timplahan ito ng patis at paminta. Haluin ito ng konti at hayaang kumulo ng ilang minuto.
- Kapag kumukulo na, ilagay sa ibabaw ang pompano. Takpan ang kawali at hayaan itong maluto ng 10 minuto.
- Pagkatapos ng 10 minuto, buhus buhusan ang pompano gamit ang sauce. Pwedeng lagyan ng mga kamatis at sibuyas ang ibabaw nito para mas malasa. Lagyan ng siling haba ang ibabaw ng pompano pati na rin ang sauce. Takpan ang kawali at hayaan itong maluto ng 10 minuto.
- Patayin ang apoy. Ilipat ang pinangat sa serving plate kasama ang sauce nito. Ihain ito kasama ng mainit na kanin. Enjoy!