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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.

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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