Dish

Pinangat

Pinangat is a dish that is made with fish, coconut milk, and taro leaves. The fish is first marinated in vinegar, garlic, and ginger before being wrapped in taro leaves and cooked in coconut milk. The dish is typically served with rice and is perfect for a light and flavorful meal.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Pinangat is believed to have originated from the Bicol region of the Philippines, where taro leaves are abundant. The dish has since become a popular Filipino dish and is enjoyed by many.

Dietary considerations

Pinangat is not suitable for those with allergies to fish or coconut milk. It is also not recommended for those with high cholesterol or heart disease due to its high fat content.

Variations

There are many variations of pinangat depending on the region and the cook. Some variations include using different types of fish, adding chili peppers for spice, or using banana leaves instead of taro leaves.

Presentation and garnishing

Pinangat can be presented in a large serving dish with the fish and taro leaves arranged neatly on top of the coconut milk sauce. Garnish with chopped scallions or cilantro for added color and flavor.

Tips & Tricks

To make the dish even more flavorful, add a tablespoon of fish sauce or shrimp paste to the coconut milk sauce.

Side-dishes

Pinangat is typically served with rice, but it can also be paired with bread or boiled cassava. A side salad or steamed vegetables can also be served to balance out the richness of the dish.