There are days when you just crave something light, comforting, and healthy-ish. For us, that’s always Pinangat — a humble yet flavorful dish that reminds me of home, family lunches, and the soothing kind of meal that makes you slow down and savor every bite.
I haven’t really blogged much about Kitang, but it’s actually one of our favorite fish to use for Pinangat — right next to Pompano. The meat is firm, a little fatty, and holds up beautifully in that tangy kamias broth. Plus, it absorbs flavor like a sponge, making each bite burst with that perfect balance of sour and savory.
Daddydoodledoo and I chanced upon this fat kitang in the market yesterday and we immediately thought of cooing Pinangat. After all, my sister next door keeps a Kamias tree full of fruit and we can easily just pick some anytime for snacking or cooking.
A Simple, Healthy Meal That Feels Like Home
Yesterday, Daddydoodledoo and I spotted some fresh, fat Kitang at the market — the kind that makes you smile just thinking of what to cook next. We immediately thought of Pinangat.
What made it even better was knowing that my sister next door has a Kamias tree overflowing with fruit. (If you have one in your backyard, you know that joy!) We just picked a handful, and in no time, our kitchen smelled like home — a mix of garlic, ginger, and the gentle tartness of simmering kamias.
Pinangat is also one of the healthiest ulam we can think of, especially on weeks when we realize we’ve had too much meat. It’s light on the stomach, loaded with omega-3s, and refreshingly sour without being heavy. Perfect for pairing with a warm bowl of rice on a cozy day.
Mommy Peach’s Note
There’s something special about sour Filipino dishes — they taste like comfort, healing, and love. Every spoonful of Pinangat na Kitang feels like a warm hug, especially when shared with family.
If you haven’t tried Kitang yet, give it a go the next time you’re at the market. It might just become your next go-to fish for simple, soulful meals.
PrintPinangat na Kitang
Ingredients
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1 tbsp cooking oil
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4 cloves garlic
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1 onion, chopped
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1 thumb-size ginger, sliced
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5 tomatoes, quartered
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8 pieces kamias
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3 cups water
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1 tbsp sinigang mix
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750g kitang
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1 tsp patis
Instructions
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Sauté the aromatics. Heat a bit of oil in a pan over medium heat. Sauté the garlic, onion, and ginger until fragrant and the onions turn soft and translucent.
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Add the tomatoes. Toss in the chopped tomatoes and cook for about a minute, letting them soften and release their juices.
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Pour in the water and season. Add water to the pan, then mix in the sinigang mix. Stir well to combine. Drop in the kamias and let it simmer for about 3 minutes to build that tangy base flavor.
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Add the fish. Gently place the kitang (spotted scat) into the simmering broth. Lightly mash some of the kamias to release more flavor.
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Simmer to perfection. Let it cook until the fish is tender and fully cooked through. Season with patis to taste.
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Serve and enjoy. Serve hot with a big plate of steamed rice — perfect for a comforting, sour-savory meal that tastes like home. 🍚💛
