Pinagat na Isda is a Filipino dish prepared with fish cooked in small amount of potent sour broth with tomatoes and aromatics
- 1 large pompano, cleaned, gutted and scored
- 2 pcs large ripe tomatoes, chopped
- 1 1/2 cups water
- 4 tbsp tamarind powder, 8 pieces bilimbi (kamias) or 1/2 cup lemon/calamansi juice
- 3 pcs shallots, thinly sliced
- 4 cloves garlic, minced
- 1 thumb-size ginger, minced
- 4 pcs green chillies
- freshly ground black pepper
- fish sauce
- 3 stalks spring onions, chopped
- Generously season pompano with salt and freshly ground black pepper, inside and out.
- Prepare a wok, add oil for shallow frying, and once it’s hot enough fry fish until crispy on the edges on both sides. Remove fish from wok, set it aside.
- Remove all but 3 tbsp of oil from the wok then sauté garlic, shallots and ginger.
- Add tomatoes and is using bilimbi add it now, cook until tomatoes are soft. Lightly mash the bilimbi.
- Pour water then bring it to a boil, simmer covered for 3 minutes if using bilimbi add 3 more minutes.
- Add the fish in and if you are using tamarind powder or lemon/calamansi juice add it now here.
- Continue to simmer for 5 minutes in low heat, turn over the fish to the other side then continue to simmer for 2 more minutes.
- Taste if it’s too sour for your liking add water, season with fish sauce and freshly ground black pepper if needed.
- Add the spring onions simmer for 2 more minutes then serve, turn heat off then serve.