When the season of tomatoes comes, cooking Pinangat na Tilapia is the best way to make use of their abundance. We often grill or fry tilapia but cooking them in soury soup rich in tomatoes is worth a try!
Pinangat na Tilapia (Stewed Tilapia)
5 to 6 medium sized tilapia, scaled and innards cleaned
about half a kilo of tomatoes
half a glass of freshly squeezed calamansi juice
* you can replace this with any sour ingredients like kamias, sampaloc (tamarind) or unripe mangoes
In your deep casserole put all your cleaned tilapia, put a handful of salt and top it with sliced tomatoes. Pour some water,they should be completely submerged in the water. Let it simmer over medium fire. At the first boil, take off the bubbles gathered on the sides of the casserole, lower the fire, put about 2 tablespoons of cooking oil and add your calamansi juice. Taste the soup if you need to add more salt. Cover and let it boil once more. Turn of the fire.