“Pinangat” is a very popular Filipino sour dish using either bilimbi (kamias) or tamarind (sampalok). Since I burnt it on my first attempt due to high heat, I devised a simpler way of boiling the ingredients with little liquids like avocado oil and fish sauce, and just steaming the milkfish inside the pot then covering the fish with the boiled sauce.
This is the popular bilimbi or “kamias,” the most important ingredient here!
2-3 pieces ripe tomatoes (sliced into rounds)
1 piece red onion (sliced into rounds)
10 pieces of bilimbi fruits
2 pieces belly portion of a milkfish
1 Tbsp. Avocado oil
1-2 tsp. fish sauce
a thumb-sized fresh ginger (sliced thinly)
1 Tbsp. Avocado or olive oil
1. Layer the onions and tomatoes on a pot.
2. Layer 5 pieces of the bilimbi and sprinkle the fish with black ground pepper then lay them on top of tomatoes then the remaining bilimbi and lastly add the long green pepper. Pour a tablespoon of avocado oil and one or two teaspoons of fish sauce on top.
4. Then gently gather the fish and temporarily put on a plate while boiling the vegetables left in the pot. Mash the tomatoes and the bilimbi while boiling then adjust the heat to a very low simmer until the sauce gets squeezed from the ingredients.
5. Stir the pot then place the fish on top and cover with the sauce while on a gentle, low simmer ,cover the pot and let the fish get cooked from the steaming sauce. After the fish is cooked, scoop the sauce to cover the fish then cover the pot ,turn off the stove, uncover the pot and gather the fish very gently into a serving plate and pour the sauce from the pot. Enjoy with Jasmine or brown rice while still steaming hot!
A very traditional Filipino dish without too much broth, but with a lot of flavor.