Ingredients with Measurements:
- 1 lb. fish fillet (tilapia or any white fish)
- 2 cups young coconut meat (buko), sliced into strips
- 1 cup coconut water
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 1 tbsp. fish sauce
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. In a pot, sauté onion, garlic, and ginger until fragrant.
b. Add tomatoes and cook until soft.
c. Add coconut water and bring to a boil.
d. Add fish fillet and simmer for 5 minutes.
e. Add young coconut meat and green chili peppers. Simmer for another 5 minutes.
f. Season with fish sauce, salt, and pepper to taste.
g. Serve hot.
20-30 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Instead of young coconut meat, you can use mature coconut meat or coconut cream.
- Instead of fish fillet, you can use shrimp or squid.
Variations:
- You can add other vegetables like eggplant or okra.
- You can use different types of fish or seafood.
Tips and tricks:
- Make sure to use fresh fish and coconut meat for better flavor.
- Adjust the amount of green chili peppers according to your preference for spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed rice, steamed vegetables, or a salad.
Troubleshooting advice:
- If the dish is too salty, add more coconut water or a squeeze of lime juice.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Pinangat na Isda sa Buko is a traditional Filipino dish that originated in the Southern Tagalog region.
Flavor profiles:
- The dish has a sweet and savory flavor with a hint of spiciness from the green chili peppers.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
Related Categories
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Region: Filipino