Galunggong is used to be the cheapest fish you can find in the market and there are many dishes that can be made with this fish. But nowadays I think this is not cheap anymore maybe because is it not as abundant as before unlike in our early years in the 60’s or 70’s and due to over fishing. It think tilapia is the cheapest fish I can find in the wet market. This dish is somewhat similar to paksiw but instead of using vinegar as a souring agent, kamias fruit, which is very sour, is used in cooking the dish. It is also mixed with coconut milk.
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.
How to Cook Ginataang Pinangat sa Kamias
Ingredients
- 1/2 kilo fresh small galunggong scad fish
- 5 to 6 to matoes quartered
- 1 large onion chopped
- 6 to 7 large kamias
- 1 Tbsp. salt
- 1 Tbsp. patis
- 1 Tbsp vetsin or MSG
- 2 Tbsp. cooking oil
- 3/4 cup water
- 1 and 1/2 cup coconut cream thick
Instructions
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.
