Cooking pangat or pinangat na isda sa kamatis (fish cooked in tomato broth) is one of the easiest meals to prepare when one is pressed for time. It's also very budget-friendly. When you've got tomatoes, a few garlic bulbs and the fish, of course; your family will surely have something to eat for the day.
This post by the way, is inspired by my mom (Thanks, Mama!!). She taught me this pangat version when she and my dad visited us in Bangkok.
Here's how you cook pangat na isda sa kamatis, according to Mama. :)
- garlic, crushed and chopped
- tomatoes, cut in 4 halves
- ginger, crushed
- fish sauce
- no water necessary
Steps in cooking pinangat na isda sa kamatis:
1. Rub the fish with salt.
2. Place all the ingredients in a deep pan.
3. Place the salted fish on top of the tomato bed.
4. Cover the dish.
5. Cook under low heat; as if baking the fish under the heated tomato ingredients.
This dish will create its own sauce coming from both the fish and the tomatoes.
Do not stir the pan.6. After about 10 minutes, taste the fish sauce if it lacks flavor. If so, add fish sauce.
7. Serve with hot rice.
Pinangat na isda in tomatoes has a short life span; unlike paksiw na isda which is cooked in vinegar. In cooking this dish, it may be best to prepare just enough; and to finish any left-overs, the next day.
I hope you enjoyed this one.
Cook time: 10-15 minutes (sauce)
Total time: 5-20 minutes
Fat per serving: Low fat
- Fish sauce
- Rub the fish with salt.
- Place all the ingredients, except the fish, in a deep pan.
- Put the fish on top of the ingredients.
- Cover and let it cook under low heat.
- Let it cook for 10-15 minutes.
- Season with fish sauce or salt.
- Serve with rice.
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog.