Ingredients with Measurements:
- 1 lb. fish fillet (tilapia, snapper, or any white fish)
- 1 cup coconut cream
- 2 cups fresh spinach leaves
- 1/2 cup tomatoes, chopped
- 1/2 cup onions, chopped
- 3 cloves garlic, minced
- 1/4 cup vinegar
- 1/4 cup water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. sugar
- 2 pcs. banana leaves
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together coconut cream, tomatoes, onions, garlic, vinegar, water, salt, black pepper, and sugar.
3. Place the fish fillet in a baking dish and pour the coconut mixture over it.
4. Top the fish with fresh spinach leaves.
5. Cover the baking dish with banana leaves and then aluminum foil.
6. Bake in the preheated oven for 30-35 minutes or until the fish is cooked through.
7. Remove the banana leaves and foil and bake for an additional 5-10 minutes or until the top is slightly browned.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Instead of fresh spinach leaves, you can use malunggay leaves or bok choy.
- You can use any white fish that you prefer.
Variations:
- You can add sliced green chili peppers for a spicier version.
- You can add sliced ginger for a more flavorful dish.
Tips and tricks:
- Make sure to cover the baking dish tightly with banana leaves and foil to keep the moisture in.
- You can marinate the fish in the coconut mixture for a few hours before baking for a more flavorful dish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the baked pinangat na isda on a bed of rice with the spinach leaves on top.
Garnishes:
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- This dish pairs well with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed vegetables
- Fresh salad
Troubleshooting advice:
- If the fish is not cooked through after baking, cover the dish again with banana leaves and foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to clean and debone the fish properly before cooking.
- Always wash your hands and utensils before handling food.
Food history:
- Pinangat na isda is a traditional Filipino dish that is usually cooked in a clay pot with souring ingredients like tomatoes, tamarind, or kamias.
Flavor profiles:
- This dish is tangy, creamy, and slightly sweet.
Serving suggestions:
- Serve hot with rice and a side of steamed vegetables or fresh salad.
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Region: Philippine