Ingredients with Measurements:
- 1 lb. fish (tilapia, mackerel, or any firm white fish)
- 1 cup vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces green chili peppers
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Clean and gut the fish, removing the scales and head. Cut into serving pieces and season with salt and pepper.
2. In a pot, combine vinegar, water, soy sauce, brown sugar, onion, garlic, ginger, and green chili peppers. Bring to a boil.
3. Add the fish pieces and simmer for 10-15 minutes or until cooked through. Do not overcook as the fish may become tough.
4. Serve hot with steamed rice.
15-20 minutes
5. Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Brown sugar can be replaced with white sugar or honey.
- Red or yellow onion can be used instead of white onion.
- Thai chili peppers can be used instead of green chili peppers.
Variations:
- Add vegetables such as eggplant, okra, or bitter melon to the pot for a more nutritious meal.
- Use shrimp or squid instead of fish.
- Add coconut milk for a creamier and richer flavor.
Tips and tricks:
- Use fresh fish for best results.
- Do not stir the pot too much to avoid breaking the fish pieces.
- Adjust the amount of soy sauce and vinegar according to your taste preference.
- Serve with calamansi or lemon wedges for added flavor.
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 large bowl or platter with the fish pieces arranged neatly on top.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions or cilantro
- Calamansi or lemon wedges
Pairings:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the sauce is too sour, add more sugar to balance the flavors.
- If the sauce is too salty, dilute with more water or vinegar.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers properly in the refrigerator.
Food history:
- Pinangat na isda is a traditional Filipino dish that originated in the Southern Tagalog region. It is a popular way of cooking fish in the Philippines.
Flavor profiles:
- Sour, salty, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine