Recipe

Pinangat - Filipino Coconut Fish Stew

Tropical Delight: Coconut Fish Stew with a Filipino Twist

4.5 out of 5

Indulge in the flavors of the Philippines with this authentic Pinangat recipe. A delightful combination of fresh fish, coconut milk, and aromatic spices, this dish is a staple in Filipino cuisine.

Stew› Pinangat

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb

Allergens

Fish, Coconut

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High-protein

Ingredients

500g (1.1 lb) fish fillets (tilapia, snapper, or mackerel) 500g (1.1 lb) fish fillets (tilapia, snapper, or mackerel)
2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
4 cloves garlic, minced 4 cloves garlic, minced
1 onion, chopped 1 onion, chopped
2 tomatoes, diced 2 tomatoes, diced
2 tablespoons tamarind paste or calamansi juice 2 tablespoons tamarind paste or calamansi juice
1 tablespoon fish sauce 1 tablespoon fish sauce
1 teaspoon ground black pepper 1 teaspoon ground black pepper
1 teaspoon salt 1 teaspoon salt
2 green chili peppers (optional) 2 green chili peppers (optional)
Fresh cilantro or spring onions, for garnish Fresh cilantro or spring onions, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 22g, 18g
Carbohydrates (total, sugars): 8g, 4g
Protein: 25g
Fiber: 2g
Salt: 1.5g

Preparation

1.
In a large pot, heat the coconut milk over medium heat.
2.
Add the ginger, garlic, onion, and tomatoes to the pot. Stir and cook until the onions become translucent.
3.
Add the tamarind paste or calamansi juice, fish sauce, black pepper, and salt. Stir well to combine.
4.
Gently place the fish fillets into the pot, ensuring they are fully submerged in the coconut milk mixture.
5.
If desired, add the green chili peppers for some extra heat.
6.
Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7.
Once cooked, remove the pot from heat and garnish with fresh cilantro or spring onions.
8.
Serve hot with steamed rice.

Treat your ingredients with care...

Fish fillets — Ensure that the fish fillets are fresh and of high quality. If using frozen fillets, thaw them completely before cooking to ensure even cooking and optimal flavor.

Tips & Tricks

For a spicier version, add more green chili peppers or include a few slices of red chili peppers.
Adjust the amount of tamarind paste or calamansi juice according to your preference for tanginess.
Garnish with a squeeze of calamansi juice before serving for an extra burst of citrus flavor.
Experiment with different types of fish to find your favorite combination of flavors.
Leftovers can be stored in the refrigerator for up to 2 days and reheated for a quick and delicious meal.

Serving advice

Serve Pinangat hot with steamed rice on the side. The stew can be enjoyed as a main course, accompanied by a fresh salad or steamed vegetables for a complete and balanced meal.

Presentation advice

When serving Pinangat, ladle the stew into individual bowls, making sure to include a generous amount of fish fillets and flavorful broth. Garnish with fresh cilantro or spring onions for a pop of color. Serve with a side of steamed rice to complete the presentation.