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Pinangat na Isda - Fish Stew in Tomatoes

The classic Filipino Pinangat na Isda- Fish Stew in Tomatoes is one of the easiest ways to cook fish. Simply simmer the fish, the tomatoes, other vegetables, broth and seasonings together in a stockpot. In minutes, a tart, sour stew is ready. I used whole butter fish, or sapsap to Filipinos for this stew. You can also use fillets of any type of white fish available like tilapia, snapper and similar varieties. Serve with rice. This is an Asian in America recipe. Serves 2.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian, Filipino
Keyword: Filipino Pinangat na Isda Fish Stew
Servings: 2 people
Calories: 85kcal
Author: Elizabeth Ann Quirino

Equipment

  • Stockpot : 4 to 6 quarts

Ingredients

  • 1 pound fresh butter fish (sapsap) about 2 to 3 pieces; or use fillets of other types of fish like tilapia, snapper.
  • 1 whole lemon to marinate fish
  • 1 teaspoon salt to marinate fish
  • 1 teaspoon ground black pepper to marinate fish
  • 4 to 5 whole tomatoes sliced
  • 1 whole onion sliced
  • 2 cloves garlic peeled, minced
  • 1 knob (1-inch piece) fresh ginger peeled, sliced into thin strips
  • 1 Tablespoon patis (fish sauce)
  • 1 ½ cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 bunch bok choy (Chinese cabbage) ends trimmed; sliced coarsely

Instructions

Prepare the fish:

  • If using a whole fish, have the fish monger clean it up for you at the market. They offer a free service to remove the scales, intestines, fins and tail. All you need to do is ask.
    To prepare the fish, wash the whole fish in cold, running water to remove any trace of blood.
    Prepare the cleaned fish by scoring the outer skin with 1 to 2 slits diagonally. Marinate the fish inside the cavity and outside with lemon juice and 1 teaspoon of salt, + 1 teaspoon of ground black pepper. Refrigerate while marinating for 15 minutes. (Note: Do not marinate longer than this time or the fish will cook in the lemon juice).
    If using fish fillet:
    Wash fish in cold water. Marinate the fillets in lemon juice and a teaspoon each of salt and black pepper, for 15 minutes. Set aside in the refrigerator.

To cook the Pinangat na Isda

  • In a deep stockpot, layer half the amount of the sliced tomatoes at the bottom.
    Place the fish over the tomato layer.
    Add another layer of tomatoes, the onions, garlic and ginger.
    Pour the patis (fish sauce) and the broth over the ingredients. The liquid should be enough to cover the fish and tomatoes. Add half a cup of water if needed.
    Season with salt and black pepper.
    Add the bok choy over the layered fish and tomatoes.
    Cover and cook over medium high heat for 15 minutes, till the fish is thoroughly cooked and tomatoes are soft.
    Serve warm with rice.

Cook's comments:

  • I used whole butter fish, also known as sapsap to Filipinos. You can substitute fish fillets. Use white fish for this recipe, like tilapia, snapper or what is available. You can also substitute regular cabbage if preferred.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 3050mg | Potassium: 863mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3408IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 1mg