Pinangat na isda

Soured with fruit rather than vinegar, which is gentler and tastes of the fruit.

Fish. Not vegetarian — contains fish.

Ingredients

• 800 g fish, in steaks
• 250 g kamias, or 150 g tamarind pulp
• 4 tomatoes, quartered
• 2 onions, sliced
• 1 thumb ginger, sliced
• 600 ml water
• 2 teaspoons salt
• 1 large handful spinach or pechay

Method

1. THE SOUR HERE IS FRUIT, NOT VINEGAR, and that is the whole difference from an inun-unan. Fruit acid is softer and rounder, and it tastes of the fruit rather than of the vinegar.
2. Simmer the kamias with the water, tomatoes, onion and ginger for 10 minutes, pressing the fruit against the side of the pan to release it.
3. Taste it. It should be sharp enough to make you blink -- the fish will blunt it considerably.
4. Salt the broth, then lay the fish in in one layer. DO NOT STIR.
5. Cover and simmer 12 minutes.
6. Greens in for the last minute. Serve hot with rice, unlike the inun-unan, which wants to stand.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes