I was satisfied nonetheless for the result of my search because it gave me recipes of fish dishes I could try. I have always wanted to cook other variety of Filipino fish dishes aside from the usual fried fish, grilled fish, sinigang using sinigang powder mixes, escabeche, and paksiw that I am used to. Plus considering my desire to be healthier and live a healthier lifestyle I have to cook and eat healthier. And fish dishes are one of those considered healthy as compared to fatty pork. I can’t live with fried fish or grilled fish or paksiw or my usual sinigang all my remaining life, you know. And of course, I have to consider also the fact that my husband likes white meat and veggies in contrast to my red meat and oily food preference.
There, there (mimicking Sheldon of Big Bang Theory. I’ve just started watching the tv series and I am still on the first 6 episodes of it’s season 1) Here are some recipes I have lifted from the internet, thanks to sweetbitesbybang, Lory’s kitchen, and Lutongpinoy.info for these recipes which they have shared in their blogs. These three recipes vary as to what ingredients they had use for the dish’s sour flavour. I will try each of these someday
This particular recipe seems to be easy, I just have no idea where I can get Kamias here inSingapore.
Fish – 1 kilo of fish (the author used Babansi in the recipe)
Tomatoes – 3 medium
Kamias (pickle or cucumber tree) – 15-20 pcs
Salt to taste
Water – just enough to cover half of the layers of ingredients
Bang’s Cooking Procedure:
Arrange all the ingredients in the casserole in this order: fish, salt, kamias, tomatoes. Add water just enough to cover half of the layers formed. Let boil. Cook for 20 minutes on low fire.
This reminds me of what my parents’ “sinigang na ulo ng isda” in which they put lots of tomatoes, ginger and onion and of course the sinigang mix powder. My parent’s dish, however, comes with plenty of “sabaw” (broth) in contrast to this recipe which only used a small amount of water and the juices from tomatoes to cook the fish . Here’s Lory’s pinangat.
Fish head with the belly still attached as suggested by the author
Ripe Tomatoes – 5 to 6 pieces, sliced
Onion – 1 pc, sliced
Ginger- sliced thinly
salt and pepper to taste
Olive oil – 1 tbsp
Bok choi or pechay
Lory’s Cooking Procedure:
1) Place all the ingredients in the bottom of a pan except for the fish and pechay.
2) Lay the fish on top of the mixture then season with salt and pepper.
3) Cover and simmer the fish for roughly 5-7 minutes.
4) Check the fish and turn it over so that it will cook on the other side. Be careful.
5) Cook for another 5 minutes.
6) If it doesn’t have enough sauce, add water then add the pechay.
7) Put a dash (1 tsbs) of olive oil before switching off the stove.
Lutong pinoy’s Ingredients:
Fresh fish – 1 kg (the author suggested to use either hito or dalag)
Salt – 2 tbsps.
Tomatoes- 6 pieces, quartered
onion – 1 medium-size, quartered
tamarind – 1/2 kilo, boiled then mashed to get pulp
Lutong pinoy’s Cooking Procedures:
1. Gut the fish. Rub with salt, rinse then allow to dry. Slice each fish into two pieces. Set aside.
2. In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes or until the fish is cooked.
3. Add the tamarind sour mash. Cook for 2 more minutes before serving.
Hhhhmmm the difference I have noticed so far between the pinangat and sinigang is on the amount of broth. Sinigang comes with lots of broth, it’s a soup dish in short, while pinangat is cooked with a little or almost no water at all, thus, it comes out almost dry aftercooking. Am I right?
Tomorrow I will also check for Sinigang recipes.