Pinangat na Isda (Philippine poached fish)

Name: Pinangat na Isda (Philippine poached fish)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg fish (I used asuhos/kisu); 3 medium tomatoes cut in wedges; 8 kamias (A. bilimbi) fruits (or add two more tomatoes); 1 medium onion, chopped; 2 cloves garlic; salt and pepper; 1 tsp fish sauce (patis) optional

蛟龍Stormwyrm @stormwyrm

This is a very common way of preparing fish in the Philippines. Many types of small fish, such as asuhos/kisu (whiting), bangus (milkfish), galunggong (mackerel scad), or bisugo (threadfin bream) among many others can be used for this recipe. The recipe usually calls for kamias fruits (Averrhoa bilimbi), green, sour fruits common in the Philippines but since I don't have a source for them (none of my neighbours have such a plant) I just increased the tomatoes. 🇵🇭

蛟龍Stormwyrm @stormwyrm

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Ingredients

30 mins

4 servings

1/2 kgfish (I used asuhos/kisu)
3medium tomatoes cut in wedges
8kamias (A. bilimbi) fruits (or add two more tomatoes)
1medium onion, chopped
2 clovesgarlic
salt and pepper
1 tspfish sauce (patis) optional

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Steps

30 mins

1

In a large pot, arrange the fish.
2

Add tomatoes and kamias (if using)
3

Add garlic, onion, salt, pepper, and fish sauce (if using)
4

Cover with water (I used a bit too much in the picture). Bring to a boil at medium heat. Lower the heat to medium low and simmer for 20–30 minutes or until the tomatoes, kamias, and onions are soft and have given up their flavour.
5

Serve with steamed rice and fish sauce with labuyo chilli for dipping.