📝 About This Recipe
Pinangat na Isda is a quintessential Filipino comfort dish that showcases the art of 'sour-simmering' fresh fish with seasonal fruits. Unlike the coconut-heavy Bicolano version, this style focuses on the clean, bright acidity of kamias (bilimbi) or tomatoes to tenderize the fish and create a light, refreshing broth. It is a masterclass in balance, where the natural sweetness of the sea meets the sharp tang of the earth, resulting in a soul-warming meal that is both healthy and deeply flavorful.
🥗 Ingredients
Main Ingredients
- 2 medium pieces Fresh Pompano or Red Snapper (cleaned, scaled, and sliced into halves or thirds)
- 12-15 pieces Kamias (Bilimbi) (sliced lengthwise; can substitute with green tamarind)
- 4 large Roma Tomatoes (quartered and slightly crushed to release juices)
- 1 medium Yellow Onion (sliced into wedges)
- 2 inch thumb Ginger (peeled and thinly sliced into matchsticks)
Aromatics and Liquid
- 3 tablespoons Fish Sauce (Patis) (use high-quality fermented sauce for depth)
- 2 cups Water (rice wash (water from rinsing rice) is preferred for a thicker body)
- 3 pieces Siling Haba (Finger Chilies) (kept whole for mild heat)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Salt (to taste)
Vegetables and Garnish
- 1 bunch Mustard Leaves (Mustasa) (ends trimmed)
- 2 stalks Green Onions (cut into 2-inch lengths)
👨🍳 Instructions
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1
Start by thoroughly cleaning the fish. Rub a small amount of salt over the skin and inside the cavity, then rinse under cold water to remove any impurities. Pat dry with paper towels.
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2
In a wide, shallow clay pot (palayok) or a heavy-bottomed stainless steel pan, create a 'bed' for the fish by layering half of the sliced ginger, onions, and tomatoes at the bottom.
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3
Arrange the sliced kamias (bilimbi) over the aromatics. This ensures the souring agent is in direct contact with the heat to release its juices effectively.
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4
Carefully place the fish pieces on top of the bed of aromatics and fruit. Do not overlap them too much to ensure even cooking.
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5
Top the fish with the remaining ginger, onions, tomatoes, and the whole black peppercorns.
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6
Pour the fish sauce (patis) evenly over the ingredients, followed by the 2 cups of water or rice wash.
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7
Cover the pot with a tight-fitting lid and bring the liquid to a gentle boil over medium heat.
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8
Once boiling, lower the heat to a simmer. Let it cook for about 10-12 minutes. Avoid stirring the fish to prevent the delicate flesh from breaking apart.
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9
Add the whole finger chilies (siling haba) on top. If you prefer more spice, you can slightly poke one of the chilies with a fork.
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10
Check the fish for doneness; the eyes should be opaque and the flesh should flake easily with a fork. The broth should have turned a slightly cloudy, pinkish hue from the tomatoes and kamias.
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11
Lay the mustard leaves over the fish and cover for another 1-2 minutes until the leaves are wilted but still vibrant green.
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12
Taste the broth. Adjust the seasoning with more fish sauce or a pinch of salt if necessary. Turn off the heat and garnish with green onions.
💡 Chef's Tips
Using 'rice wash' (the water from the second rinse of your rice) adds a subtle starchiness that gives the broth a better mouthfeel than plain water. If kamias is unavailable, use green mango slices or fresh calamansi juice added toward the end of cooking for a similar tartness. Avoid over-stirring the pot; instead, gently swirl the pot by the handles if you need to distribute the flavors. For the best flavor, choose fatty fish like Pompano, Salmon head, or Belly of Milkfish (Bangus) as the fat emulsifies beautifully with the sour broth. Always use the freshest fish possible; since the preparation is simple, the quality of the seafood is the star of the show.
🍽️ Serving Suggestions
Serve hot in deep bowls with plenty of steamed white jasmine rice to soak up the sour broth. Provide a small side saucer of fish sauce with crushed bird's eye chilies (siling labuyo) for those who want an extra kick. Pair this with a side of crispy fried eggplant or 'tortang talong' for a texture contrast. Complement the meal with an ice-cold glass of Pandan-infused water or a sweetened Lemongrass tea. A side of fermented shrimp paste (bagoong alamang) also pairs excellently with the boiled vegetables in the dish.