Pinangat Na Isda (Pangat)- Fish soup
by Eden Glory (@kurdapyaeiko)A simple and easy dish to level up any fish! This is a commonly cooked food for fish dishes.
Ingredients
- 1piecewhole fish, malaga, cleaned
- 1pieceonion, chopped
- 1piecethumb-size ginger, minced or chopped
- 2piecelarge tomatoes, chopped
- 2tbspfish sauce (patis)
- 2cupswater (or more if needed)
- 3tbspcooking oil
- 1bundleAmaplaya (bitter gourd) leaves or kankong or Camote tops
- salt and pepper, to taste
How to make Pinangat Na Isda (Pangat)- Fish soup
In a deep cooking casserole, pour in and heat cooking oil over medium heat.
Add the onions and ginger. Sauté for 2 to 3 minutes or until softened and fragrant.
Pour in water and add the tomatoes. Bring to a boil.
Add the fish, making sure that it fits the pan. Lower the heat and cover. Simmer for 10 to 15 minutes or until the fish is cooked through and the liquids are reduced.
Add the ampalaya leaves just before serving, then turn the heat off to lightly cook the vegetables from its own heat.
Season generously with salt, pepper, and fish sauce. Transfer to a serving tray or plate. Serve and enjoy!
Serve with steamed rice and serve it hot.
Tips & Tricks
Ensure the fish fits the pan to cook evenly.
Add the ampalaya leaves (kankong or Camote tops) at the end to retain their slight bitterness and texture.
Recipe by
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...