This is one of your six favorite recipes! This August, we celebrate the top recipes you love on Yummy. If you love sinigang na isda, then you’ll love this version that uses other kinds of souring ingredients to make the dish sour. After all, sampaloc or tamarind isn’t the only ingredient that is used in Pinoy ulam recipes to make it taste sour.
What makes a pinangat dish?
A pinangat is a simple fish dish, stewed in a delicious broth. The broth in this case is sour since it’s made from fresh tomatoes and calamansi. (These are just two other kinds of ingredients that you can use apart from the usual sampaloc and tomatoes to make dishes sour. Other ingredients include vinegar or the rind of the santol or cotton fruit.)
This recipe uses the popular pampano fish but you can actually use any kind of fish for this! Tanigue steaks, and the ever-reliable and affordable tilapia and bangus make great substitutes for the more expensive pampano fish.
Watch how it all comes together into a fantastic Pinoy ulam recipe with this step-by-step recipe video:
Pinangat Na Pampano Recipe
Pinangat Na Pampano Ingredients
- 2 tablespoons Oil
- 5 cloves Garlic minced
- 1 1-inch piece ginger minced
- 1 medium red onion sliced
- 4 medium tomatoes sliced
- 2 pieces Pompano cleaned and gutted
- 10-15 pieces calamansi juiced
- 2 tablespoons patis (fish sauce)
- 1/4 teaspoon ground black pepper
- Heat oil in a pot or wok. Saute garlic, ginger, and onions until fragrant or the onions become translucent then add the tomatoes.
- Arrange the pampano on top of the garlic, onions, ginger, and tomato. Pour the calamansi juice and patis over the fish and sprinkle ground black pepper on top. Turn the heat down to Low, cover the pot or wok ,and let it simmer for 15 minutes. Serve immediately.