Pinangat na isda is a sour fish stew cooked slowly in a pot. Clay pots make for tastier dishes as the ingredients cook in their own juices and flavors.
500 grams mackerel, or alumahan, cleaned and washed
salt and pepper, to taste
3 1/2 cups red onions, sliced
1 teaspoon finger chili (siling pangsigang), sliced
4 pieces bird’s eye chili (siling labuyo)
1/2 teaspoon whole peppercorns
1 1/2 tablespoons fish sauce, patis
Cut two slits on each side of all the fish. Season with some salt and pepper; let stand for 5 minutes.
In a clay pot or saucepan, spread the diced tomatoes evenly on the bottom. Top with kamias, onions, peppers, peppercorns, and patis.
Arrange the fish over the kamias mixture then cover pan and put over medium heat. Simmer for 10 to 15 minutes. Season with some salt and pepper.
RECIPE OF THE DAY