Ginataang Pinangat sa Kamias (Scad Fish in Ginger Lily)
1/2 kilo fresh small galunggong
5 to 6 tomatoes, quartered
1 large onion, chopped
6 to 7 large kamias
1 tbsp. salt
1 tbsp. patis
1 tbsp vetsin or MSG
2tbsp. cooking oil
3/4 cup water
1 and 1/2 cup coconut cream, thick
How to cook Ginataang Pinangat sa Kamias
- Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes.
- Pour in water and cooking oil, add patis, salt and vetsin.
- Arrange galunggong on top of mixtures. Cover and cook for 15 – 20 minutes over low heat.
- Add coconut cream. Stir gently so the cream would not curdle. Cook for another 5 minutes.