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 havenβt 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.
uncooked Hiwas Fish
Since I was just gonna try this, I bought only half a kilo for β±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.
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Yan lang ang kilala ko na isda, pero sa itsura lang. Masarap din sya ng fried.
Sabi nga. try ko nga din to ng fried.
Sarap nman neto..lalo na ngaung semana santa
I remember mommy peach nung nagtitinda pa ko sa palengke eto ang pinakamabili kong isda..Kasi Malaman at Malasa..
Masarap po talaga ito sa Pinangat..
try ko po version ng pinangat mo mommy.Samin po kalamansi at kamatis naman..
Masarap din po sya iprito..
This recipe looks amazing! Iβm so excited to try it.What would be something good to serve with this?
It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
Absolutely loved this! Made a few tweaks, as I literally never follow a recipe 100%, but this was so yummy I will actually make it again! Thank you!
It’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Ang saraap nito.Nakakamiss isa ito sa paborito namin na niluluto sa province .Try ko lutuin to ππ€€
Bilong bilong ang tawag dito sa amin ng isda na yan. Masarap siguro ang pinangat sa hiwas. More kasi kami sa prito. Yan kasi ang gusto ng mga bagets. Try ko din ito lutuin next time. Salamat sa mga yummy recipes mommy.
Di ako familiar masyado sa mga isda pero my mga paborito ako. Tawag samin ng ganitong luto ay inun-on, masarap yung sabaw na maasim minsan suka lang ginagamit namin. Yummy and easy to cook π
My favorite po GRABE hirap mAkahanap ng ganito sa tondo pupunta pa pa ako sa lakandula palengke at bibili super sarap po tlaga niyo love it
Kapag naglulito ako neto mommy peach, maraming kamatis kc gustong gusto ni bunso ang kamatis sa mga ganyang luto. Taob ang kaldero kapag ganito ang ulam namin, mahilig kami sa sabaw. Thanks for sharing your recipe momsh. God bless.
Kapag naglulito ako neto mommy peach, maraming kamatis kc gustong gusto ni bunso ang kamatis sa mga ganyang luto. Taob ang kaldero kapag ganito ang ulam namin, mahilig kami sa sabaw. Thanks for sharing your recipe momsh. God bless.
Sarap neto. Perfect ngayong holly week since bawal pa ang meat.