Pinangat na Isda Recipe – Filipino cuisine has plenty of fish dishes you can try. Oftentimes, fish dishes feature whole fish cooked in a flavorful blend of ingredients. There are also plenty of fish dishes that are simply fried with a flavorful mix of spices. If you are someone that likes to explore the different ways you can enjoy a specific protein, then you’ll want to try Pinangat an Isda.
Pinangat na isda is a delicious Filipino dish from Southern Luzon. It’s made by cooking fish and tomatoes in a broth that’s soured with fruits like calamansi, bilimbi, tamarind, or santol. Shrimp can also be used instead of fish. Pinangat na isda is less tart than sinigang, another popular Filipino sour soup.
Sometimes, people may call pinangat na isda “pangat na isda”. However, it’s important to note that paksiw is a related but different dish that primarily uses vinegar to sour the broth. Additionally, pinangat na isda is not to be confused with laing, a Bicolano dish made with taro leaves, which is also called pinangat.
There are many ways you can go about making this dish. There are even a few tweaks you can make to the recipe to better fit your tastes.
Pinangat na isda
Ingredients
- 2 pieces whole Golden pompano cleaned and gutted
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 thumb-size ginger peeled and minced
- 2 large Roma tomatoes chopped
- 1 tablespoon fish sauce
- 2 cups water
- 1 tablespoon tamarind powder
Instructions
- First, wash the pompano thoroughly, inside and out, and pat it dry. You can cut it into halves if you’d like. Then, season it with salt and pepper to taste.
- In a wide pan over medium heat, heat up some oil. Once it’s hot, add onions, garlic, and ginger. Keep stirring them until they become soft and fragrant.
- Next, add tomatoes and mash them with the back of a spoon. Cook until they begin to soften and release their juices.
- Then, add fish sauce and cook for about a minute, stirring occasionally.
- Now, it’s time to add water and bring it to a boil. Cook for 2 to 3 minutes or until the tomatoes have completely softened. Add tamarind powder and stir until it’s dissolved.
- Add the fish in a single layer, lower the heat, and cover. Continue to cook for about 10 to 15 minutes or until the fish is cooked through and the liquid is reduced.
- Lastly, season with salt and pepper to taste. Serve hot and enjoy your delicious pompano dish!
Other Notes for a Pinangat na Isda Recipe
There are different options to explore with Pinangat na Isda. For this recipe, golden pompano is a popular choice, but you can use other types of fish like tilapia, bangus, catfish, talakitok, and more. If the pompano is too big for your pan, you can cut it in half. You can also adjust the ingredients to make a smaller portion. For the best flavor, use ripe Roma tomatoes as they are sweeter and juicier. To add a tangy taste, you can also use santol, kamias, or calamansi instead of tamarind.
Depending on your preference, you can make this dish saucy or dry. You can also adjust the amount of water you add to the pan and let it reduce to your desired consistency. These are just a few things you can play test when experimenting with the dish.
Similar and Other Dishes to Try
If a sour fish dish is not to your taste, you also have the option to try Ginataang Isda, Fried Bangus, or Fish Escabeche as alternatives. But, if you do like the taste of sour dishes, you can try Law-uy or Ginataang Gulay. You can also try soup dishes like Dinengdeng or an alternative fish dish like Kinilaw. As stated, there is no shortage of fish dishes you can try. Additionally, there are plenty of flavorful and aromatic dishes in Filipino cuisine.
