
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.
Metadata
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
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500g (1.1 lb) fish fillets (tilapia, snapper, or mackerel) 500g (1.1 lb) fish fillets (tilapia, snapper, or mackerel)
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2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
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1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
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4 cloves garlic, minced 4 cloves garlic, minced
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1 onion, chopped 1 onion, chopped
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2 tomatoes, diced 2 tomatoes, diced
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2 tablespoons tamarind paste or calamansi juice 2 tablespoons tamarind paste or calamansi juice
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 teaspoon ground black pepper 1 teaspoon ground black pepper
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1 teaspoon salt 1 teaspoon salt
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2 green chili peppers (optional) 2 green chili peppers (optional)
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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
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1.In a large pot, heat the coconut milk over medium heat.
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2.Add the ginger, garlic, onion, and tomatoes to the pot. Stir and cook until the onions become translucent.
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3.Add the tamarind paste or calamansi juice, fish sauce, black pepper, and salt. Stir well to combine.
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4.Gently place the fish fillets into the pot, ensuring they are fully submerged in the coconut milk mixture.
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5.If desired, add the green chili peppers for some extra heat.
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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.
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7.Once cooked, remove the pot from heat and garnish with fresh cilantro or spring onions.
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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.
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