Pinangat na Isda (Filipino Sour Fish Stew)
Pinangat na Isda is a traditional Filipino fish dish characterized by its concentrated sour broth, setting it apart from similar dishes like sinigang. The recipe features pompano fish that is first shallow-fried until crispy, then gently simmered in a potent broth made tangy with either tamarind, bilimbi (kamias), or citrus juice. Enhanced by aromatics such as tomatoes, ginger, garlic, and shallots, this dish exemplifies the Filipino "nangangasim" sensation—a distinct mouth-watering response to sour flavors. Unlike its namesake from the Bicol region which uses coconut milk, this version showcases the natural interplay between the fish's rich oils and the bright, acidic broth.
Equipment
- Large Wok (Kawali): For frying fish and preparing the broth
- Sharp Knife: For scoring the fish and chopping ingredients
- Wooden Spoon (Sandok): For gentle stirring without breaking the fish
- Measuring Spoons: For precise seasoning
- Cutting Board: For preparing vegetables
- Fish Spatula: For carefully flipping the delicate fish
- Small Bowl: For preparing seasonings
Ingredients
For the Fish:
- 1 large pompano Pampano, cleaned, gutted, and scored
- Salt Asin
- Freshly ground black pepper Paminta
- Cooking oil for frying
For the Broth:
- 2 large ripe tomatoes Kamatis, chopped
- 1½ cups water Tubig
- Choice of souring agent: 4 tablespoons tamarind powder Sampalok, 8 pieces bilimbi (Kamias) or ½ cup calamansi or lemon juice
- 3 shallots Sibuyas Tagalog, thinly sliced
- 4 cloves garlic Bawang, minced
- 1 thumb-sized ginger Luya, minced
- 4 green chilies Siling Haba
- Fish sauce Patis to taste
- 3 stalks spring onions Dahon ng Sibuyas, chopped
Instructions
- Start by thoroughly cleaning the pompano fish. Score the skin on both sides with diagonal cuts. Season the fish generously with salt and ground black pepper, making sure to season the inside cavity too.
- Heat enough oil in a wok for shallow frying over medium-high heat. Once hot, carefully place the fish and fry until golden brown and crispy on both sides, about 5-7 minutes per side. Remove the fish and set aside.
- Pour out most of the oil, leaving about 3 tablespoons in the wok. Add minced garlic, sliced shallots, and minced ginger. Sauté over medium heat until fragrant and shallots are softened, about 2-3 minutes.
- Add the chopped tomatoes and cook until they start to soften, about 4 minutes. If using bilimbi (kamias), add them now and gently mash with your spoon as they cook.
- Pour in 1½ cups of water and bring to a boil. Lower the heat, cover the wok, and let it simmer for 3 minutes. If you're using bilimbi, give it an extra 3 minutes of simmering to extract more sourness.
- Place the fried fish back into the wok. If you're using tamarind powder or calamansi juice instead of bilimbi, add it now. Let everything simmer on low heat for 5 minutes.
- Carefully flip the fish over and continue simmering for 2 more minutes. Taste the broth – if it's too sour, add a little water. Season with fish sauce and more black pepper if needed.
- Add the chopped spring onions and simmer for a final 2 minutes. Turn off the heat and let it rest for 2-3 minutes before serving.
- Serve hot with steamed rice. Place extra fish sauce, chopped chilies, and calamansi on the side so everyone can adjust the flavors to their taste.
- Note: You can control the sourness by adjusting the amount of souring agent (bilimbi, tamarind powder, or calamansi) to your preference. The broth should be more concentrated and less soupy than sinigang.
Tips from Lola's Kitchen
- Score the fish at a 45-degree angle for even cooking
- Don't move the fish while frying to achieve crispy skin
- Taste the broth before adding fish sauce - the saltiness should complement, not overpower
- Add chilies whole for subtle heat, or chop for more intensity