Pinangat na Isda (Fish Soured in Calamansi and Tomato)
INGREDIENTS:
- 1 lb. galunggong (mackerel scad), cleaned and gutted
- 3 pcs. medium-sized tomatoes,
- ½ cup squeezed juice from calamansi (calamondin)
- 1 pc. small onion, finely slice
- 1 thumb-sized ginger, peeled and chopped
- 2 cups water
- 1 tsp. salt
PROCEDURE:
- Line the bottom of a medium pot with some slices of tomatoes, onion and ginger. Set aside the remaining tomatoes. Arrange the galunggong over and then lay the remaining tomatoes on top of the fish.
- Pour in the calamansi juice and water. Season with salt.
- Bring to a boil and then drizzle with some vegetable oil. Simmer over medium to low heat for 15 minutes or until the fish is cooked.
- Remove from heat and transfer on a serving plate. Serve with steamed rice. Enjoy!
**Number of Servings: 3 to 4
TIPS FROM ENZ:
- Adjust your salt and calamansi until you get the desired taste.
- After arranging all the ingredients in the pot, let it sit for a few minutes to let the fish marinate. It will allow the ingredients to be absorbed by the meat of the fish.
- You may have patis (fish sauce) on the side for dipping.
- Do not overcook the fish or it will become too flaky.
- You can use vinegar and kamias (bilimbi fruit) or tamarind fruit as substitute for calamansi and tomatoes. Other unique variations use different ingredients such as strawberries and green mangoes. You may also add siling haba (long green chilies). They will produce the same sour and tangy flavor but very distinct in their own ways.
- If you are using other types of fishes, I recommend that you go for tastier and meatier but less bony like sapsap (ponyfish), pompano, hasa-hasa (short mackerel), bisugo (threadfin brim), tambakol (yellowfin tuna) or matambaka (bigeye scad). If you got extra pennies, try the quite expensive lapu-lapu (grouper).
