Pinangat na isda
Pinangat na isda is a traditional Filipino dish that features fish cooked in a sour broth. This dish is popular in various regions of the Philippines, particularly in the Bicol Region and Southern Luzon. The term "pinangat" refers to the method of cooking, which involves simmering the fish in a mixture of souring agents and other ingredients.
Ingredients[edit | edit source]
The primary ingredients for Pinangat na isda include:
- Fish - Commonly used fish varieties include tilapia, bangus (milkfish), and galunggong (mackerel scad).
- Souring agents - These can include tamarind, calamansi, bilimbi (kamias), or vinegar.
- Tomatoes
- Onions
- Garlic
- Ginger
- Salt and pepper
- Water
Preparation[edit | edit source]
1. Clean and prepare the fish by removing the scales, gills, and internal organs. Rinse thoroughly. 2. In a pot, layer the bottom with tomatoes, onions, garlic, and ginger. 3. Place the fish on top of the layered ingredients. 4. Add the souring agent of choice, such as tamarind or calamansi. 5. Season with salt and pepper. 6. Pour water into the pot until the fish is partially submerged. 7. Cover the pot and bring to a boil. Once boiling, reduce the heat and let it simmer until the fish is cooked through and the flavors have melded together.
Variations[edit | edit source]
There are several regional variations of Pinangat na isda, each with unique ingredients and methods:
- In the Bicol Region, coconut milk is sometimes added to create a richer, creamier broth.
- In Pampanga, the dish may include additional vegetables like eggplant and okra.
Cultural Significance[edit | edit source]
Pinangat na isda is not only a staple in Filipino households but also a dish that reflects the country's rich culinary heritage. It is often served during family gatherings and special occasions, showcasing the importance of communal meals in Filipino culture.
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Categories[edit | edit source]
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