Ingredients with Measurements:
- 1 lb. fish (tilapia or any white fish)
- 1 head garlic, minced
- 1 onion, sliced
- 1 ginger, sliced
- 1 tomato, chopped
- 1 cup vinegar
- 1 cup water
- 2 tbsp. fish sauce
- 2 pcs. green chili pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. Clean the fish and remove the scales and internal organs. Cut into serving pieces.
2. In a large pot or wok, sauté garlic, onion, ginger, and tomato until fragrant.
3. Add the fish, vinegar, water, fish sauce, and green chili pepper.
4. Season with salt and pepper to taste.
5. Bring to a boil and then lower the heat. Simmer for 15-20 minutes or until the fish is cooked.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Tilapia can be substituted with any white fish.
- Green chili pepper can be substituted with red chili pepper.
Variations:
- Add coconut milk for a creamier version.
- Use shrimp instead of fish.
Tips and tricks:
- Use fresh fish for better taste.
- Adjust the amount of vinegar according to your preference.
- Add more water if you want more sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot or microwave until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a side of steamed vegetables.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Grilled eggplant
Troubleshooting advice:
- If the sauce is too sour, add a pinch of sugar to balance the flavor.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pinangat na Isda sa Bawang is a traditional Filipino dish that originated from the Southern Tagalog region.
Flavor profiles:
- Sour and savory with a hint of spice.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine