Pinangat na isda is a popular Filipino dish that is known for its delicious combination of flavors and healthy ingredients. This traditional Filipino dish is made by simmering fish, usually a variety of small fish like sardines or mackerel, in a flavorful mixture of tomatoes, onions, ginger, and other spices. The word “pinangat” in Filipino means “to cook in a sour broth,” which perfectly describes the taste of this dish.

The main ingredient in pinangat na isda is the fish itself. Any type of small fish can be used, but the most commonly used ones are sardines or mackerel. These types of fish are known for their rich flavors and firm texture, which make them perfect for simmering in the sour broth. Aside from the fish, the other key ingredients in pinangat na isda are tomatoes, onions, ginger, and green chili peppers. These ingredients provide the dish with a unique combination of flavors that is both tangy and slightly spicy.

To cook pinangat na isda, start by sautéing the onions, ginger, and garlic in a little oil until they become fragrant. Then, add the tomatoes and cook them until they become soft and mushy. Next, add the fish and simmer it in the tomato mixture until it is fully cooked. Finally, add the green chili peppers and season the dish with salt and pepper to taste. Serve the pinangat na isda hot with steamed rice and enjoy this delicious and healthy Filipino dish.

If you’re looking for a simple and flavorful Filipino dish to try, pinangat na isda is definitely worth a try. This dish is not only easy to make, but it is also packed with vitamins and nutrients from the fish and other ingredients. Plus, the combination of tangy tomatoes, fragrant ginger, and spicy chilies is sure to awaken your taste buds. So why not give this traditional Filipino dish a try and enjoy a taste of the Philippines right at home?

Traditional Filipino Recipe

The Philippines is known for its rich culinary heritage, and one of the traditional dishes that Filipinos love to prepare is Pinangat na Isda. This dish is a fish stew that is cooked in a sour broth made from tomatoes and tamarind. It is usually served with steamed rice and eaten with a dipping sauce made from fish sauce and calamansi.

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To cook Pinangat na Isda, you will need the following ingredients:

  • 1 kilogram of fish, preferably mackerel
  • 4 pieces of tomatoes, sliced
  • 1 medium-sized onion, sliced
  • 2 thumbs of ginger, sliced
  • 4 pieces of long green chili pepper
  • 2 cups of water
  • 1/4 cup of tamarind juice
  • Salt and pepper to taste
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Here is a step-by-step guide on how to cook Pinangat na Isda:

  1. Clean the fish thoroughly and remove the scales and innards. Cut the fish into serving pieces.
  2. In a pot, arrange the sliced tomatoes, onions, and ginger at the bottom.
  3. Place the fish on top of the vegetables.
  4. Add the long green chili peppers to the pot.
  5. Pour in the water and tamarind juice.
  6. Season with salt and pepper.
  7. Cover the pot and bring it to a boil. Once boiling, lower the heat and simmer for about 15-20 minutes or until the fish is cooked through.
  8. Remove from heat and serve hot with steamed rice and fish sauce calamansi dipping sauce.

Pinangat na Isda is a delicious and comforting dish that showcases the flavors of Filipino cuisine. It is a classic recipe that has been enjoyed by generations of Filipino families. Try cooking this traditional dish and experience the taste of authentic Filipino food!

Ingredients for Pinangat na Isda

Here are the ingredients you’ll need to make Pinangat na Isda:

  • 2 pounds of fish (traditionally, round scad or mackerel is used)
  • 2 cups of coconut milk
  • 1 medium-sized onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, sliced
  • 1 tablespoon of vinegar
  • 2 tablespoons of cooking oil
  • 2 pieces of long green chili pepper (siling pansigang)
  • 2 tablespoons of fish sauce
  • Salt and pepper to taste

Optional ingredients:

  • 1 cup of malunggay leaves (moringa)
  • 1 cup of sliced tomatoes
  • 1 cup of taro leaves (gabi leaves)

Make sure to prepare all the ingredients before starting the cooking process for a smoother cooking experience. Enjoy your Pinangat na Isda!

Step-by-Step Cooking Process

To cook pinangat na isda, follow these simple steps:

Step 1: Prepare the ingredients:

  • 2 pounds of fresh fish, such as mackerel or snapper
  • 1 cup of tomatoes, chopped
  • 1 cup of onions, chopped
  • 1 cup of ginger, sliced
  • 2 cups of coconut milk
  • 4 pieces of green chili peppers
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper

Step 2: Clean and prepare the fish by removing the scales, gills, and entrails. Rinse the fish thoroughly and pat it dry with a paper towel.

Step 3: In a cooking pot or wok, combine the coconut milk, tomatoes, onions, ginger, and green chili peppers. Bring the mixture to a boil over medium heat.

Step 4: Once the mixture is boiling, add the fish to the pot. Reduce the heat to low and simmer for about 10 to 15 minutes or until the fish is cooked through.

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Step 5: Season the dish with salt and ground black pepper to taste. Stir gently to distribute the flavors evenly.

Step 6: Remove the pot from the heat and transfer the pinangat na isda to a serving dish.

Step 7: Serve hot with steamed rice and enjoy!

Tip: Pinangat na isda is best enjoyed when served fresh and hot. The combination of the tangy tomatoes, spicy chili peppers, and tender fish is truly delightful.

Serving and Pairing Suggestions

Pinangat na isda is a delicious and versatile dish that can be served with a variety of accompaniments. Here are some serving suggestions and pairing ideas to enhance your dining experience:

1. Steamed Rice: Pinangat na isda is traditionally served with steamed white rice. The tender fish and flavorful sauce complement the plain rice perfectly.

2. Fresh Vegetables: Serve pinangat na isda with a side of steamed or stir-fried vegetables, such as bok choy, broccoli, or snap peas. These vibrant greens add a healthy touch to the dish.

3. Fish Sauce Dip: A tangy fish sauce dip is a popular condiment to serve with pinangat na isda. To make the dip, combine fish sauce, calamansi juice, minced garlic, and chili peppers. Adjust the quantities to your taste preferences.

4. Patis and Calamansi: For an authentic Filipino experience, squeeze calamansi over your pinangat na isda and drizzle some patis (fish sauce) for an extra burst of flavor.

5. Steamed Vegetables: Another way to enjoy pinangat na isda is by serving it on a bed of steamed vegetables. Steaming vegetables like carrots, cauliflower, and green beans will add a healthy and colorful twist to your dish.

6. Crispy Fried Garlic: Sprinkle some crispy fried garlic on top of your pinangat na isda for an added crunch and aromatic flavor.

7. Fresh Herbs: Garnish your pinangat na isda with fresh herbs like cilantro or parsley to add a touch of freshness and brightness to the dish.

Remember to experiment with these serving and pairing suggestions to find your favorite combination. The beauty of pinangat na isda lies in its versatility, so have fun exploring different flavors and textures!

Additional Tips and Variations

Pinangat na isda is a versatile dish that can be customized according to your taste preferences. Here are some additional tips and variations to enhance the flavor and presentation:

Variations:

You can use different types of fish for this recipe, such as salmon, tilapia, or mackerel. Each fish will give a unique flavor to the dish.

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If you prefer a spicier version, you can add some chopped chili peppers or chili flakes to the dish. This will give it an extra kick.

For a tangier taste, you can squeeze some calamansi or lime juice over the pinangat na isda before serving. This will add a refreshing citrus flavor.

If you want to add some vegetables to the dish, you can include slices of tomatoes, onions, or bell peppers. These vegetables will not only add flavor, but also provide a vibrant and colorful presentation.

Tips:

Make sure to clean the fish thoroughly before cooking to remove any dirt or scales.

You can marinate the fish in calamansi or lime juice for about 10-15 minutes to remove the fishy smell and enhance the flavor.

Don’t overcook the fish as it can become dry and lose its tenderness. It is best to cook it until just tender and easily flakes with a fork.

Adjust the amount of salt and pepper according to your taste preference. Taste the dish while cooking to ensure the right amount of seasoning.

Serve the pinangat na isda with steamed rice or warm pandesal for a complete and satisfying meal.

Enjoy your homemade pinangat na isda!

FAQ

What is pinangat na isda?

Pinangat na isda is a Filipino dish made with fish cooked in a sour broth with tomatoes, onions, and spices.

What type of fish is best for pinangat na isda?

Any firm white fish can be used for pinangat na isda, such as snapper, grouper, or tilapia.

Can I use other souring agents instead of tamarind?

Yes, if tamarind is not available, you can use vinegar or calamansi juice as a souring agent for the broth.

How long does it take to cook pinangat na isda?

Pinangat na isda usually takes around 30 minutes to cook, depending on the size and thickness of the fish.

What can I serve with pinangat na isda?

Pinangat na isda is commonly served with steamed rice and a side of vegetables, such as sautéed bok choy or kangkong (water spinach).

What is pinangat na isda?

Pinangat na isda is a Filipino dish made with fish, tomatoes, onions, and spices. It is traditionally cooked by simmering the ingredients together in a pot.

What kind of fish can I use for pinangat na isda?

You can use any kind of fish that is suitable for simmering, such as tilapia, bangus (milkfish), or mackerel. The choice of fish will affect the taste of the dish, so choose one that you enjoy.