Fish Poached in Kamias and Tomato plants
Pinangat na Isda is really a dish cooked in kamias. a sour and tart fruit common is Southeast Asia.
The flavour is very much like Sinigang na Isda . though less tart and never in soup form.
Typically, it's cooked with kamias, but tamarind is another good option.
The sour fruit is the bottom of the sauce, then tomato plants and fish sauce are added.
Sufficient water is required to prepare the fish without which makes it seem like a soup.
This recipe is perfect for Fish Pinangat, which differs from the taro-leaves-in-coconut-sauce Pinangat in the Bicol region.
It's interesting to notice, too, this Pinangat recipe in the book Philippine Cookery and Household Hints by Herminia Villacorta-Alvarez, printed in 1982:
The recipe within the book claims that Pinangat is a technique of cooking fish in palayok or native pot with salt and little water over low heat.
It states this can be a upkeep method therefore the fish could continue for days.
I believe it's one way of curing fish time when refrigerators weren't obtainable in all households.
YOUR PINANGAT NA ISDA Grocery List:
- 2 pounds Fish of your liking
- 10 computers. Kamias
- 2 cups water
- 1 medium Onion, sliced
- 2 medium Tomato plants, cubed
- 1 tablespoon Fish Sauce (Patis)
- Pepper and salt to taste
1 Boil water about 8 bits of the kamias or tamarind, mash and strain the liquid.
2 Inside a pan, set the kamias liquid, the rest of the 4 pieces Kamias, onion, tomato plants and fish sauce, and produce to some boil.
3 Include the fish. When the liquid is becoming dry prior to the fish is completely cooked, give a little water.
4 Season with pepper and salt.
- Substitute using the packaged Sinigang sa Kamias or Sinigang sa Sampalok soup mix, but begin with a few tablespoons to begin and merely increase the as needed. This mixture is made for soup therefore it might make the dish salty and too tart -- you can always add if you want more.
- Use fish fillets rather of whole fish, but prepare a lot sooner than when cooking whole fish. Fish fillets are very delicate, they prepare considerably faster and may falter if left to boil in excess of a few minutes.
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