Ingredients with Measurements:
- 1 lb. fish fillets (tilapia or any white fish)
- 1 cup coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 tomatoes, chopped
- 2-3 green chili peppers (siling haba)
- 1 tbsp. fish sauce (patis)
- Salt and pepper to taste
- 1 tbsp. cooking oil
Special equipment needed: None
Step-by-step instructions:
a. In a pot, heat the cooking oil over medium heat.
b. Saute the onion, garlic, and ginger until fragrant.
c. Add the tomatoes and cook until soft.
d. Pour in the coconut milk and water. Bring to a boil.
e. Add the fish sauce, salt, and pepper. Stir well.
f. Add the fish fillets and green chili peppers. Cover and simmer for 10-15 minutes or until the fish is cooked.
g. Serve hot with rice.
15-20 minutes preparation time, 15-20 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Tilapia can be substituted with any white fish.
- Siling haba (green chili peppers) can be substituted with jalapeno or serrano peppers.
Variations:
- Add vegetables such as eggplant, okra, or spinach.
- Use shrimp or squid instead of fish.
Tips and tricks:
- Use fresh coconut milk for a richer 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 low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Steamed rice, garlic fried rice, or coconut rice.
Suggested side dishes:
- Grilled vegetables, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered until it thickens.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the fish is fully cooked before serving.
Food history:
- Pinangat na Isda sa Gata is a Filipino dish that originated in the Bicol region of the Philippines.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with rice.
Related Categories
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Region: Philippine