Pinangat na Tilapia - Fish Stew in Tomatoes

Pinangat na Tilapia is one of the easiest ways to cook fish by simmering with tomatoes or ingredients that can give that burst of tartness that defines any pangat dish. Simply layer the tomatoes with the fish and other ingredients. Then pour the broth and season. In minutes, this meal is ready. This is an Asian in America recipe. Serves 2 as a main course or up to 4 as a side dish.

Prep Time20

Cook Time23

Total Time43

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Filipino Pinangat Tilapia Stew

Servings: people

Calories: 186kcal

Author: Elizabeth Ann Quirino

Equipment

Large Stockpot : 6 or 8 quarts

Ingredients

2 to 2.5 pounds fresh tilapia whole fish, cleaned, scales removed (or use fillets)
1 Tablespoon lemon juice juice of one whole piece
5 to 6 whole tomatoes sliced
1 whole onion sliced
4 cloves fresh garlic peeled, minced
1 knob fresh ginger peeled, sliced in 1-inch pieces, about 1 Tablespoon
1 Tablespoon patis fish sauce
1 1/2 cups fish or vegetable broth
3 teaspoons salt divided, use 2 teaspoons to marinate fish, the rest to season broth
1 teaspoon ground black pepper powder
1 Tablespoon fresh parsley coarsely chopped, for garnish

Instructions

Prepare the cleaned fish by scoring the outer skin with 1 to 2 slits diagonally. Marinate the fish with lemon juice and 2 teaspoons salt all over for 15 to 20 minutes. Set aside in the refrigerator.
In a large 6-quart size stockpot or one where the whole fish (or fillets) can fit, layer about 3 sliced tomatoes at the bottom. Lay the slices flat, without overlapping.
Place the whole fish (or fillets) on top of the bottom layer of tomatoes.
Over the fish, add the following layers: 2 to 3 sliced tomatoes, onions, garlic and ginger.
Pour the patis (fish sauce) and the broth. The liquid should just be covering the fish and tomato layers.
Season with salt and black pepper powder.
Cover and cook over high heat, allow the liquid to boil in about 5 to 6 minutes. After the liquid boils, lower heat to a simmer and continue cooking for 15 minutes more or till fish is completely cooked.
Garnish with fresh parsley. Serve warm with rice.
Cook's comments: If tilapia is not available, feel free to use other types of white fish for this recipe. When purchasing fish, I take advantage of the fish monger's free service to clean the fish inside and outside. Don't hesitate to do the same if buying a whole fish with head and tail for this recipe. Fish fillets are also good to use if preferred.
Recipe Notes: Tilapia is known as tilapya in Pilipino. This fish variety is from a group of tilapiine cichlids species endemic to African freshwater and was brought to the Philippines to augment food supply. In Philippine rural areas, it is grown in ponds filled with either fresh or brackish water. [from the Philippine Food, Cooking and Dining Dictionary by Edgie Polistico, Anvil Publishing Inc. Philippines]
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Nutrition