Pinangat na Pompano stewed in tomatoes and tamarind is an easy one-pan meal the whole family will love. With plump fish and tangy sauce, this Filipino dish is delicious with steamed rice.
I love seafood. Give me fish, shrimp, crab, or squid in no particular order for dinner, and I’m bound to eat my weight in rice.
But although I cook all sorts of fish throughout the week, golden pampano is what I enjoy best. It’s relatively inexpensive, and it’s plump, buttery flesh and smooth, almost scaleless skin take well to different modes of preparation such as fried, grilled and of course, stewed such as this pinangat na isda.
What is Pangat na Isda
Pinangat or Pangat is a type of Filipino dish wherein fish is poached in a broth flavored with tomatoes and sour fruit such as tamarind, calamansi, kamias or santol. Although similar to fish sinigang, it does not contain vegetables and it’s not as tart or as soupy. Other versions of the dish also include coconut milk to add richness.
Pinangat na Isda is commonly served with steamed rice and a side of fish sauce spiked with chili peppers (siling labuyo) as a condiment.
Tips on How to Make Pinangat na Pompano
- Depending on size, cut the golden pompano into half. Feel free to substitute your choice of fish; tilapia, round scad, sapsap, catfish, bangus or talakitok works well in this recipe
- Use ripe Roma tomatoes as they tend to be sweeter and juicier.
- I like my pangat with plenty of the savory juice to spoon over my rice; decrease the amount of water if you want it on the dry side.
- You can also use santol, kamias or calamansi in place of tamarind to add the tangy flavor.
Love fish like I do? Try baked salmon with sweet chili mayo topping or this pinaputok na tilapia!
Make sure to have plenty of steamed rice ready. You’ll need it. 🙂
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 pieces whole Golden pompano, cleaned and gutted
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water
- 1 tablespoon tamarind powder
Instructions
- Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
- Add tamarind powder and stir until dissolved.
- Add fish in a single layer. Lower heat and cover. Continue to cook for about 10 to 15 minutes or cooked through and liquid is reduced.
- Season with salt and pepper to taste. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mai says
Delicious! Perfect pair with newly cooked steamed rice!! Thanks for sharing ♥️♥️♥️
Melanie De Leon says
I made this and loved it!!
How would I use tamarind blocks found in asian stores in place of tamarind powder? I am sensitive to MSG and other chemicals.
Thank you for sharing your recipes.
Lalaine Manalo says
Just soak them in warm water to extract the pulp and add to the pinangat.
Verique capati says
Very easy to use and make…the flavor is so well done you must try this recipe if you are filipino.I highly recommend if you don’t have Roma tomatoes you can use cherry tomatoes and you will still get the same sweet flavor and also use the fish sauce works perfectly
Isa says
Hello there,
You should try going to Super King or Vallarta if you have one close to you. They usually carry a wide selection of fresh and dried tamarind.
Hope this helps. Have a good one!
Melanie says
I’m excited to try this after I followed your recipe for paksiw na isda.
Can I use the tamarind that comes in a block? How much of it?
Thank you and more power!
Melanie
TOM says
My filipina girlfriend liked this dish, I did add sliced jalapeno and made my own tamarind water by boiling tamarind and using tamarind powder. The pampano is good here in the US but I’m sure this dish would be much better fresh in the Philippines.
Dinah Ferro says
I love this recipe! I’ve made it over and over again – the mouth puckering sourness of the sauce is perfect for this fish. Thanks for the recipe!
Ed Aratas says
This is a common but delicious Ilocano dish but onenof the best. Please try fresh ingredients, not the powdered ones..
Lalaine Manalo says
Hello, Ed,
Thank you so much for your feedback. Yes, I agree, fresh ingredients are always better but it’s just that I live in the U.S. and I don’t always have access to fresh tamarind 🙁
ann says
how much tamarind powder? thanks
Lalaine says
Hello Ann
I use about 1 tablespoon of tamarind powder. Thanks