Which version of pinangat do you know? If you’re from Bicol, you may be partial to the iteration featuring coconut milk, gabi leaves, red chilies, and fish – more commonly known as laing. But if you’re from the Southern Tagalog region, you’re more familiar with pinangat na isda, a simple fish stew a little less sour than sinigang. Both are worthy additions to your ulam lineup, but the latter edges away with its ease of preparation.

Six ingredients, one pot, two steps, and 15 minutes – the numbers speak for themselves. This pinangat na isda sa kamias recipe is a lifesaver on the busiest days! It barely involves any chopping or slicing. And it also doesn’t require sautéing or mixing at any point. You can just throw everything together, leave them to cook, and attend to other tasks. Walang kahirap-hirap! But the result? Pure bliss and utmost comfort – mapapa-wow ka sa sarap!

PS You’ll enjoy this dish even more with freshly cooked white rice and a sawsawan of patis, calamansi, and sili.

Ingredients for Pinangat na Isda

• 500 g fish, cleaned and trimmed
• 2 pcs tomatoes, quartered
• 10 pcs kamias
• 2 cups water
• 1 pc Knorr Fish Cube
• black peppercorns

How to Cook Pinangat na Isda

Step 1

Combine all ingredients in a pot, cover, and place over low heat.

Step 2

Bring to a boil. Lower heat and simmer for 15 minutes. Serve immediately.

This pinangat na isda recipe is highly customizable. Use whatever fish you have on hand or is most affordable in the market. Tilapia, galunggong, hasa-hasa, bisugo, and sapsap are reliable picks. Or you can even prepare a kid-friendly version with shrimp.

Can’t find kamias? Go for easier-to-source souring ingredients, like calamansi, sampalok, or green mangoes. But also try this with santol when the fruit is in season. Alternatively, cook your pinangat na isda with Knorr Sinigang sa Sampalok Mix. Just make sure not to use the entire pack – you want a mellow tang instead of an asim-kilig profile.