Pinangat na Hiwas (Pangat na Isda)
  • 500g hiwas fish or chabeta
  • 4 tomatoes, sliced
  • 100g tamarind + 1 cup water
  • ½ cup water
  • 1 tbsp fish sauce
  1. 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.
  2. Arrange the tomato slices in a wide pot or pan. Put the fish on top of the tomatoes.
  3. Pour in the tamarind juice and water. Drizzle with fish sauce.
  4. Cook in medium heat and bring to a boil.
  5. Simmer until fish is cooked through.
  6. Serve with steamed rice or eat on it's own.
  7. Don't forget the dipping sauce made of patis and bird's eye chili.
Recipe by The Peach Kitchen at