Ingredients with Measurements:
- 1 lb. fish (tilapia or any firm white fish)
- 4 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 2 pieces green chili pepper, sliced
- 1 cup water
- 1/4 cup vinegar
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 cup fish sauce
- 1 tbsp. cooking oil
Special equipment needed:
- Large pot or wok with lid
Step-by-step instructions:
1. Clean and scale the fish. Cut into serving pieces.
2. In a large pot or wok, heat the cooking oil over medium heat. Saute the garlic and onion until fragrant.
3. Add the chopped tomatoes and green chili pepper. Cook until the tomatoes are soft and mushy.
4. Pour in the water and vinegar. Add the fish sauce, salt, and ground black pepper. Stir well.
5. Add the fish pieces to the pot. Cover and simmer for 15-20 minutes or until the fish is cooked through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 8g
- Cholesterol: 50mg
- Sodium: 1200mg
- Total carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Tilapia can be substituted with any firm white fish.
- Green chili pepper can be substituted with red chili pepper or bell pepper.
Variations:
- Add vegetables such as okra, eggplant, or bitter gourd to the pot.
- Use coconut milk instead of water for a creamier sauce.
Tips and tricks:
- Use ripe tomatoes for a sweeter taste.
- Adjust the amount of vinegar and fish sauce according to your preference.
- To prevent the fish from falling apart, do not stir too much while cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Steamed rice
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the sauce is too sour, add a pinch of sugar to balance the flavors.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
- Pinangat na Isda sa Kamatis is a Filipino dish that originated in the Southern Tagalog region.
Flavor profiles:
- Tangy, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and a side of steamed vegetables.
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Region: Philippine