As a judge in a local cooking competition in Bulacan last year, I was completely blown away when one of the contestants served Pinangat na Talimusak, a dish that instantly transported me back to my childhood summers spent in my grandmother’s home.
This humble river fish, transformed into something so incredibly flavorful, ended up winning not just the competition, but also a permanent spot in my cooking rotation.
Like many Filipino dishes, it’s amazing how a few simple ingredients: fresh talimusak, ripe tomatoes and bright calamansi, can create such a deeply satisfying meal.
The best part about this recipe is how forgiving it is. You’ll be surprised at how easy it is to recreate this classic Filipino dish.
I’ve perfected this recipe to capture that perfect balance of flavors that makes Pinangat na Talimusak so special.
What is Talimusak?
Talimusak (Glossogobius giuris) is a freshwater goby fish found in Philippine rivers. Known by various names across the Philippines:
- Tagalog: Talimusak
- Bicol: Batlungan
- Bataan: Kibot
- Aklan: Piyagot, Piyosan
- Other names: Birut, Bukto, Palileng, Mori, Udingan, Ilongan, Halungan
Why You’ll Love This Recipe
- Authentic Filipino flavor that brings memories of traditional home cooking
- Simple, wholesome ingredients that are easily accessible
- Perfect balance of sour and savory flavors
- Healthy, protein-rich meal that’s light yet satisfying
- Budget-friendly dish that feeds the whole family
- Versatile recipe that allows for different variations
Pinangat na Talimusak (Filipino Goby Fish Stew)
Equipment
- Large pan or kawali (deep frying pan) for stewing the fish
- Sharp knife (kutsilyo) for preparing vegetables
- Cutting board (Sangkalan) for chopping ingredients
- Measuring cups and spoons (Panukat) for precise ingredients measurement
- Fish turner/spatula (sandok) for gentle handling of fish
- Serving bowl (mangkok) preferably deep for the broth
Ingredients
For the Fish:
- 500 g talimusak goby fish, cleaned and salted
- Filipino: talimusak na nilinis at inaasinan
- Alternative fish: bisugo bangus, or any firm white fish
For the Broth Base:
- 3-4 large tomatoes sliced
- Filipino: kamatis na hiniwa
- 1 medium onion sliced
- Filipino: sibuyas na hiniwa
- 1 thumb-sized ginger peeled and chopped
- Filipino: luya na tinadtad
- ½ cup calamansi juice
- Filipino: katas ng kalamansi
- 2 cups rice washing water hugas bigas
- Filipino: tubig na pinaghugasan ng bigas
- 1 teaspoon salt
- Filipino: asin
- 4 pieces long green chilies siling haba
- Filipino: siling haba
- 2 tablespoons vegetable oil
- Filipino: mantika
Instructions
- Heat your pan over medium heat and create a flavorful base by arranging half of your sliced tomatoes in an even layer at the bottom. Scatter half of your sliced onions and chopped ginger over the tomatoes – this layer will release its juices and create an aromatic foundation for your fish.
- Place your cleaned and salted talimusak carefully on top of the vegetable layer. The fish should be arranged in a single layer to ensure even cooking. Top the fish with your remaining tomatoes, onions, and ginger, then pour the fresh calamansi juice evenly over everything. Add the whole siling haba around the pan.
- Pour the rice washing water into the pan, making sure not to disturb your carefully arranged layers. Let everything come to a gentle boil over high heat. Once boiling, drizzle the vegetable oil over the top – this will create those beautiful orange dots of oil in your sauce that’s characteristic of authentic pinangat.
- Reduce the heat to low, cover the pan, and let everything simmer gently for 15-20 minutes. The fish should cook slowly to absorb all the flavors while staying intact. Your sauce will gradually turn into that signature reddish-orange color with spots of oil on top. Resist the urge to stir, as talimusak is delicate and can break apart easily.
- After 15-20 minutes, check if the fish is cooked through – it should be opaque and flake easily. The tomatoes should be soft and the sauce should have reduced slightly, becoming more flavorful. If the sauce is too thin, simmer uncovered for a few more minutes. Taste and adjust the seasoning with salt if needed.
- Turn off the heat and let your pinangat rest for about 5 minutes. This resting period allows the flavors to settle and the fish to absorb more of the sauce. Carefully transfer everything to a deep serving bowl, making sure to get all the sauce. Serve hot with steamed rice and extra patis on the side for those who want an extra punch of flavor.
Tips from Lola’s Kitchen
- Use rice washing water (hugas bigas) for added nutrients and authentic taste
- Don’t overcook the fish to maintain its texture
- Add chili peppers whole to control spiciness
- Let the dish rest for 5 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with:
- Burong Mangga (Green Mango Pickles)
- Fresh tomato slices
- Patis (fish sauce) on the side
- Extra calamansi for squeezing
Troubleshooting
- Fish falling apart: Reduce stirring and handle gently
- Too sour: Add a pinch of sugar to balance
- Too bland: Add fish sauce (patis) gradually
- Broth too thin: Simmer longer uncovered
- Broth too thick: Add hot water gradually
Ingredient Alternatives
- Calamansi → Vinegar or lemon
- Fresh tomatoes → Canned tomatoes
- Siling haba → Bell peppers (for less heat)
- Rice wash → Regular water
- Talimusak → Any firm white fish
Storage & Reheating
- Refrigerate in an airtight container for up to 2 days
- Best consumed fresh
- Reheat gently over low heat
- Add fresh calamansi when reheating
Variations
- Coconut Milk Version (Gata)
- Add 2 cups coconut milk instead of water
- Simmer until sauce thickens
- Wrapped Style
- Wrap fish in banana leaves before cooking
- Steam or simmer as usual
- Crispy Version
- Coat fish in seasoned flour
- Deep fry until golden
FAQs
Q: Can I make this ahead of time? A: Best served fresh, but can be made 4 hours ahead and reheated gently. Q: Is this dish spicy? A: Mildly spicy from the long chilies. Remove them for a non-spicy version. Q: Can I freeze this dish? A: Not recommended as the fish texture may change. Q: What’s the best rice to serve with this? A: Traditional white rice or brown rice works well.
Nutrition
The Story Behind Pinangat na Talimusak
In the heart of Philippine river communities, particularly in regions like Bulacan, Pampanga, and Bataan, Pinangat na Talimusak tells a story of resourcefulness and culinary wisdom passed down through generations. This beloved dish originated from fisherfolk who would bring home their fresh catch of goby fish, locally known as talimusak, from the winding rivers that are the lifeblood of these provinces.
What makes this dish particularly special is how it reflects the Filipino genius for transforming humble ingredients into something extraordinary. The goby fish, a small but flavorful river dweller known for its tender meat, became a prized ingredient among local cooks. Each region developed its own version of preparing talimusak, but the most celebrated variation comes from Bulacan, where the fish is gently stewed with ripe tomatoes and brightened with calamansi juice.
The name “pinangat” itself comes from the traditional cooking method where ingredients are simmered together until the liquid reduces and concentrates the flavors. This technique, used throughout the Philippines, showcases how our ancestors mastered the art of bringing out the best in local ingredients. In some regions, like Bicol where the fish is known as batlungan, cooks wrap the fish in gabi leaves and simmer it in coconut milk, creating their own unique interpretation.
Today, Pinangat na Talimusak remains a testament to sustainable Filipino cooking practices. The use of rice washing water (hugas bigas) in the broth, a technique our grandmothers swore by, not only prevents food waste but also adds a subtle richness to the dish. This practical wisdom, combined with the natural umami of river fish and the bright acidity of native citrus, creates a dish that continues to captivate both home cooks and food enthusiasts exploring authentic Filipino cuisine.
As more people discover this dish beyond its traditional regions, Pinangat na Talimusak stands as a delicious reminder of how our waterways, culinary heritage, and family traditions are deeply intertwined in Filipino food culture. Whether served in humble homes along riverbanks or in modern Filipino restaurants, each bowl carries the essence of our rich culinary history and the simple sophistication of provincial cooking.
