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. 🙂
Pinangat na Pompano
- 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
- 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.