Pinangat na Pompano, stewed in tomatoes and tamarind, is an easy one-pan meal the whole family will love. This Filipino dish with plump fish and tangy sauce is delicious with steamed rice.
Although I cook all sorts of fish throughout the week, golden pampano is what I enjoy best. It's relatively inexpensive, and its plump, buttery flesh and smooth, almost scaleless skin take well to different modes of preparation, such as fried, grilled, and stewed, such as this pinangat na isda.
What is Pangat na Isda
Pinangat or Pangat is a Filipino dish where fish is poached in a broth with tomatoes and sour fruit such as tamarind, calamansi, kamias, or santol. Although similar to fish sinigang, such as sinigang salmon belly, it does not contain vegetables and is not as tart or soupy. Other versions of the dish also include coconut milk to add richness.
Ingredient notes
- Pompano- Feel free to substitute your choice of fish; tilapia, round scad, sapsap, catfish, bangus, or talakitok works well in this recipe
- Tomatoes- Use ripe Roma tomatoes, which are sweeter and juicier.
- Aromatics- onions, garlic, and ginger are sauteed in oil for a flavor boost
- Tamarind- adds a tangy taste. You can use the fresh green tamarind, powder, or pulp. Santol, kamias, or calamansi are also good souring agents.
- Fish sauce- for umami flavor
- Water- I like the pangat with plenty of savory sauce to spoon over my rice; decrease the water if you want the dish on the dry side.
- Salt and pepper- salt enhances flavor, and pepper adds a touch of zing
Pinangat na Pompano cooking steps
- Have the pompano cleaned and gutted. Rinse inside and out and drain well. Season with salt and pepper and set aside.
- Saute onions and garlic in a pan until softened. Add tomatoes and cook until softened and release juices.
- Add fish sauce and simmer for a few seconds.
- Add water and bring to a boil.
- Add tamarind powder and stir until dissolved.
- Add fish. Lower heat, cover, and simmer until cooked and sauce is reduced. Adjust seasonings with salt and pepper.
Cooking tip
To make serving easier, you can cut the golden pompano into halves or thirds, depending on their size.
Frequently Asked Questions
What is the difference between pangat and paksiw?
Pangat means "to cook in broth" and is usually flavored with fruits like santol, kamias, tamarind, and calamansi. Pinangat is also another term for laing, a Bicolano dish cooked in taro and coconut milk. Paksiw, on the other hand, is a type of Filipino cooking in which meat, fish, or vegetables are cooked in vinegar.
How to serve and store
- Pinangat na Isda is commonly served with steamed rice or sinangag and fish sauce spiked with chili peppers (siling labuyo) as a condiment. It makes a delicious main dish for lunch or dinner.
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a pan over low heat to 165 F or in the microwave at 2 to 3-minute intervals until completely heated.
Want more fish recipes? Try baked salmon with sweet chili mayo topping or this pinaputok na tilapia!
More Fish Recipes
Ingredients
- 2 pieces whole Golden pompano, cleaned and gutted
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water
- 1 tablespoon tamarind powder
Instructions
- Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
- Add tamarind powder and stir until dissolved.
- Add fish in a single layer. Lower heat and cover. Continue to cook for about 10 to 15 minutes or cooked through and liquid is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mai says
Delicious! Perfect pair with newly cooked steamed rice!! Thanks for sharing โฅ๏ธโฅ๏ธโฅ๏ธ
Melanie De Leon says
I made this and loved it!!
How would I use tamarind blocks found in asian stores in place of tamarind powder? I am sensitive to MSG and other chemicals.
Thank you for sharing your recipes.
Lalaine Manalo says
Just soak them in warm water to extract the pulp and add to the pinangat.
Verique capati says
Very easy to use and make...the flavor is so well done you must try this recipe if you are filipino.I highly recommend if you don't have Roma tomatoes you can use cherry tomatoes and you will still get the same sweet flavor and also use the fish sauce works perfectly
Isa says
Hello there,
You should try going to Super King or Vallarta if you have one close to you. They usually carry a wide selection of fresh and dried tamarind.
Hope this helps. Have a good one!
Melanie says
Iโm excited to try this after I followed your recipe for paksiw na isda.
Can I use the tamarind that comes in a block? How much of it?
Thank you and more power!
Melanie
TOM says
My filipina girlfriend liked this dish, I did add sliced jalapeno and made my own tamarind water by boiling tamarind and using tamarind powder. The pampano is good here in the US but I'm sure this dish would be much better fresh in the Philippines.
Dinah Ferro says
I love this recipe! I've made it over and over again - the mouth puckering sourness of the sauce is perfect for this fish. Thanks for the recipe!
Ed Aratas says
This is a common but delicious Ilocano dish but onenof the best. Please try fresh ingredients, not the powdered ones..
Lalaine Manalo says
Hello, Ed,
Thank you so much for your feedback. Yes, I agree, fresh ingredients are always better but it's just that I live in the U.S. and I don't always have access to fresh tamarind ๐
ann says
how much tamarind powder? thanks
Lalaine says
Hello Ann
I use about 1 tablespoon of tamarind powder. Thanks