Remember when I cooked the Balay Shells (Ugpan)?! That was the time when I made a promise to myself to try out all the seafood/shellfish/fish that I haven’t tried before.
Well, today, I cooked Hiwas Fish. It’s my first time to see this fish in the market (or maybe I just don’t notice it) and I was curious as to how it tastes and how is it being cooked in the Pinoy household. Again, I asked the vendor on how it’s best to cook and I was told it’s delicious when it’s “Pinangat sa Sampaloc at Kamatis” (Tamarind and Tomato Pinangat).
WATCH THE VIDEO HERE:
So what is Pinangat or Pangat? There are actually two versions of Pinangat, one is cooked with water and a souring agent and one is cooked with coconut milk. The sour version is what I grew up with, we love cooking shrimp, and other types of fish as pinangat but we only use tomato as the souring agent. Unlike sinigang, though, pinangat doesn’t have much soup.
Since I was just gonna try this, I bought only half a kilo for ₱80. That’s three pieces of fish.
My verdict, I kinda like this fish because it’s meaty. Fish bones are minimal.
So Hiwas Fish, it was so nice to meet you. I’ll try you fried one of these days……
You might ask me how’s the health journey coming along. Well, I’m kinda successful with my no rice goal. I can totally live without rice in my diet. Plus I did my work out today but I had ice cream and one cookie and I’m eating Doritos dipped in Pico De Gallo later.
It’s Saturday movie night at the Adarne household.
- 500g hiwas fish or chabeta
- 4 tomatoes, sliced
- 100g tamarind + 1 cup water
- ½ cup water
- 1 tbsp fish sauce
- Boil tamarind in 1 cup water. Squeeze out juice from tamarind using a fork and strainer and mix the juice in the water it was boiled in.
- Arrange the tomato slices in a wide pot or pan. Put the fish on top of the tomatoes.
- Pour in the tamarind juice and water. Drizzle with fish sauce.
- Cook in medium heat and bring to a boil.
- Simmer until fish is cooked through.
- Serve with steamed rice or eat on it's own.
- Don't forget the dipping sauce made of patis and bird's eye chili.