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)

Ingredients:

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

some salt

cooking oil

some water

Procedure:

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.

Related posts:

1. Tilapia in Coconut Milk (Ginataang Tilapia)
2. Tilapiang Pangat
3. Tuna Sinigang

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed.

ginger about a thumb sized pounded

2 cloves of garlic, pounded

1 onion sliced

2 pieces of long green chili (siling haba)

1 cup of coconut milk

1 bundle of pechay, cleaned and cut in serving portions

some cooking oil

Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.

Related posts:

1. Ginataang Tulingan
2. Kuhol sa gata (Snails in coconut milk)
3. Pinangat na Tilapia (Stewed Tilapia)

Ingredients:

5 to 6 pieces of tilapia

some rock salt

one cup of kamias or tamarind (you can replace this with sinigang mix)

one cup of whole tomatoes

half a liter of water

1 tablespoon of cooking oil

some patis (fish sauce)

Procedure:

Start by cleaning your Tilapia. Cut a small slit close to the fish pectoral, from this pull out all the gills and fish’ intestines. Rub some rock salt inside and outside. Wash with clean running water. Pat it dry with paper towel and put about one teaspoon of salt. In your deep casserole put the clean tilapia, tomatoes and kamias. Add the water, cover and let it simmer gently over low fire. At the first boil fetch all the tomatoes and kamis and put them in a separate bowl. With the help of a fork press them altogether and pour them back in the casserole. Add some patis or fish sauce to taste.

You can also replace tilapia with other fishes like Galungong (Mackerel Scad), Sapsap (pony fish) or Salinyasi (Sardines).

Related posts:

1. Pinangat na Tilapia (Stewed Tilapia)
2. Tuna Sinigang
3. Sinigang na Bangus