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Pinangat na isda is a dish common to many Filipinos. Some cook cod stew in vinegar; I sometimes cook them in tomato and dried bilimbi (or kamias), another pangat version; but if the ingredients wouldn’t permit, CookingLikeAPro can always go with a simple baked fish in tomato broth, just like the dish below.

Cooking Pangat na Isda sa Kamatis (Baked Fish Recipe)

Cooking pangat or pinangat na isda sa kamatis (fish cooked in tomato broth) is one of the easiest meals to prepare when one is pressed for time. It’s also very budget-friendly. When you’ve got tomatoes, a few garlic bulbs and the fish, of course; your family will surely have something to eat for the day.

This post by the way, is inspired by my mom (Thanks, Mama!!). She taught me this pangat version when she and my dad visited us in Bangkok.

Table of Contents

Pangat na Isda sa Kamatis

Jaime Inez

Pinangat na Isda sarriesa (sour fish stew) is a popular Filipino dish. It is made with coconut milk and is made using fresh fish and tomatoes. It is very simple to prepare and can be served with rice or dessert. This is an essential Filipino dish and can be paired with any type of rice, especially steamed rice.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Filipino, Thai

Servings 4 servings

Calories 265 kcal

Ingredients

garlic crushed and chopped
tomatoes cut in 4 halves
ginger crushed
salt
fish
fish sauce
no water necessary

Instructions

Rub the fish with salt.
Place all the ingredients in a deep pan.
Place the salted fish on top of the tomato bed.
Cover the dish.
Cook under low heat; as if baking the fish under the heated tomato ingredients.

This dish will create its own sauce coming from both the fish and the tomatoes.

Do not stir the pan.

After about 10 minutes, taste the fish sauce if it lacks flavor. If so, add fish sauce.
Serve with hot rice.

Video

Notes

Pinangat na isda in tomatoes has a short life span; unlike paksiw na isda which is cooked in vinegar. In cooking this dish, it may be best to prepare just enough; and to finish any left-overs, the next day.

Keyword baked fish, fish

Tips and Tricks to make Pangat na Isda sa Kamatis

The main ingredient is fish, which is fried in the traditional way, but this version uses less oil than the original version. The ingredients of this pinangat are 1 Kilo of fish, tomatoes, and kamias. The recipe requires approximately 20 minutes of cooking time. It is a delicious and nutritious meal for any gathering or party. It can be prepared as a quick meal for a crowd and is also a good way to serve leftovers.

Tips and Variations for Pangat Na Isda Sa Kamatis

After my initial success with the traditional Pangat Na Isda Sa Kamatis recipe, I began experimenting with different variations to put my own spin on the dish. Here are some of my tips and tricks:

Use different types of fish – I’ve made this dish with snapper, tilapia, cod and miso salmon. Firmer white fish works best.
Play with different tomatoes – Cherry or grape tomatoes offer sweetness, while diced tomatoes add body to the broth.
Add ginger and chili for a kick – Grated ginger and sliced Thai chilis enhance the flavors.
Make it saucy or brothy – Cook down the tomatoes for a thick, stew-like sauce or add a bit of water for a soupy broth.
Finish with herbs – Fresh basil, cilantro or parsley brighten up the dish.
Bake or broil – For easy cleanup, bake the fish and tomatoes in a foil packet or broil in the oven.

No matter which variation I try, Pangat Na Isda Sa Kamatis always delivers on big, bold flavors thanks to that magical combination of fish and tomatoes. It’s easily become one of my go-to weeknight meals.

Serving Suggestions for Pangat Na Isda Sa Kamatis

Pangat Na Isda Sa Kamatis is delicious on its own, but there are also many tasty ways to serve this Filipino fish dish:

With steamed white rice – Fluffy white rice soaks up the tasty broth beautifully.
Over garlic fried rice – For a heartier meal, serve it atop sinfully delicious garlic fried rice.
With a vegetable side – A fresh, green veggie like bok choy balances out the richness.
With pandesal – Tear off a piece of pandesal (Filipino bread rolls) to dip into the sauce.
Over pasta – Toss some cooked pasta into the tomato broth for a unique pasta dish.
As a sandwich – Flake the fish into a toasted bun with tomato broth for a messy, delicious sandwich.
For breakfast – Top it with a fried egg for a savory breakfast bowl.

However you choose to serve it, Pangat Na Isda Sa Kamatis makes for a quick, easy and incredibly tasty meal that I’m sure will become a regular rotation in your home cooking lineup. It’s definitely become one of my personal favorite dishes to both cook and eat. I hope you’ll give this fantastic Filipino fish dish a try soon! Let me know how it goes when you make Pangat Na Isda Sa Kamatis yourself

In conclusion, Pangat Na Isda Sa Kamatis is a mouthwatering Filipino fish dish that offers a tantalizing blend of sweet, tangy and savory flavors in every bite. This tomato-stewed fish originated from the Southern Tagalog region but has become popular across the Philippines and beyond for good reason. With just a few simple ingredients like fresh fish, tomatoes, garlic and ginger, it comes together into a quick, easy and incredibly tasty meal that can be enjoyed on its own or served over rice, with bread or turned into a sandwich. I hope this blog post has inspired you to give Pangat Na Isda Sa Kamatis a try soon and experience for yourself why this Filipino fish dish has become one of my personal favorites. Let me know how it goes when you make it!