Cooking pangat na isda is another fish dish that is so simple; so easy to do. Pangat na isda or pinangat na isda is another form of steamed fish recipe. For this dish, we’re cooking pangat na isda in fresh tomatoes. There is no particular fish that should be used for this dish. In fact, I buy a certain kind of medium size sapsap (its Tagalog name, i don’t know the English name), in cooking pangat na isda. It’s texture and size is perfect for my palate and my pot.
Honestly, I’m not fond of pinangat na isda but my husband loves it a lot that I don’t have a choice but include it on the list of my menus.
Here’s the recipe:
- 1/2 kg.Fish (any fish of your choice)
- 1/2 tsp. Salt
- 1 pc. Onion, Choped
- 3 pcs. Fresh red tomatoes, cut into pieces
- 1 stalk Spring Onion Leaves, cut into an inch long
- 1/2 cup Water
- 2 or 3 pcs. Red Chili
- a pinch of Msg.
- 1/2 tsp. cooking oil
- Salt or marinate the fish with salt.
- Arrange the fish on the pot properly. Avoid the fish to be on top of the other.
- Put just enough water on the pot. The water level should only barely cover the fish.
- Put the cut tomatoes and chopped onions onto the pot.
- Put the pan under low heat.
- After 7-10 minutes, taste the soup. The fish should be cooked by now.
- Season with more salt and msg., if necessary.
- Drop cooking oil and let the dish boil for a few more minutes, then add spring onion leaves and red chili.
- Serve with steamed rice.