Go Back Email Link
–+ servings
Pinangat na Talimusak (Filipino Goby Fish Stew)

Pinangat na Talimusak (Filipino Goby Fish Stew)

Pinangat na Talimusak is a traditional Filipino fish stew where freshwater goby fish is gently simmered in a vibrant broth of tomatoes, onions, ginger, and calamansi juice. This humble yet refined dish showcases the Filipino talent for balancing sour and savory flavors while elevating simple river fish into a satisfying meal that's deeply rooted in local culinary traditions. Known by various names across different regions of the Philippines, this preparation method highlights both the resourcefulness of Filipino cooks and the country's rich diversity of regional ingredients and cooking styles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 180 kcal
Difficulty Easy

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

  1. Use rice washing water (hugas bigas) for added nutrients and authentic taste
  2. Don't overcook the fish to maintain its texture
  3. Add chili peppers whole to control spiciness
  4. Let the dish rest for 5 minutes before serving to allow flavors to meld
 

Nutrition

Calories: 180kcalCarbohydrates: 6gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 2mgSodium: 580mgPotassium: 18mgFiber: 2gVitamin A: 2IUVitamin C: 0.04mgCalcium: 2mgIron: 0.03mg
Tried this recipe?Let us know how it was!