| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 9g | 2g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 0.98g |
Why I Love Filipino Pinangat na Hito
There’s a certain magic in the blend of flavors in our featured Filipino recipe, Pinangat na Hito. It might seem far removed from the desserts I thrive in, but I’ve always been someone who loves untangling the intricacies in all spectrums of culinary creations. Yes, from pastries to savory delicacies, I find immense joy and fascination. The Pinangat na Hito takes me on a culinary journey, to the beautiful archipelago of Philippines and its rich, vibrant traditions of food.
Familiar Yet Something New
What draws me to the Pinangat na Hito—the catfish simmered in a flavorful broth of tomatoes, onions, and bilimbi fruit—is the familiarity and newness it offers at the same time. The catfish reminded me of the Southern US cooking I grew up around, while the use of bilimbi fruit and fish sauce introduced an exotic touch that was new and exciting to my palate.
A Dish That Inspires
Through this recipe, I found myself inspired by Chef Tyler Florence for his exceptional knack for elevating simple ingredients into something phenomenal. While we usually don’t have an inspiring chef all the time, his flair for international flavors makes him a suitable one for this dish. I was pleasantly surprised at how this twist in culinary perspective could open up taste dimensions unbeknownst before.
Pinangat na Hito also serves well with a juncture of food pairings. It would seamlessly go with some steamed Jasmine rice, for example. But I could also easily imagine it with a crisp, green salad or as a unique protein choice in a seafood medley.
Expanding My Culinary Horizons
As a dessert expert, diving into the savory world is always a thrilling adventure and Pinangat na Hito represents just that – an enriching escapade. The complex ingredients and carefully balanced flavors piqued my interest, as it resonates beautifully with my background in creating elaborate sweet concoctions. It may not have the sweetness of beignets or the refinement of éclairs, but it’s a dexterous harmony of flavors that speaks volumes about Filipino cuisine.
So, there you have it—my thoughts on why Pinangat na Hito has quickly become a dish that I love to prepare and enjoy. I hope that sharing my culinary journey can inspire you also to explore and appreciate the diversity in the world of cuisine!
What You’ll Need
- 3 medium-sized Hito (catfish), cleaned and gutted
- 1/2 cup chopped tomatoes
- 1/2 cup onions, minced
- 2 cloves of garlic, minced
- 2 thumb-sized ginger, julienned
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 teaspoons black pepper, ground
- 2 tablespoons cooking oil
- 10 pieces bilimbi fruit (kamias)
- 2 pieces banana leaves
- 1 cup water
- 2 green chili peppers
- 1 bunch fresh spinach (optional)
Method
Step One
Prepare the catfish by gutting and cleaning thoroughly. Set aside for a while to drain excess water.
Step Two
In a skillet, heat 2 tablespoons of oil. Once hot, sauté the garlic, onions, ginger, and tomatoes until they are soft and fragrant.
Step Three
Add the fish sauce, sugar, and ground black pepper to the sautéed mix. Cook this for about a minute or two, making sure the sugar has dissolved properly.
Step Four
Arrange the banana leaves at the bottom of a heavy-bottomed pot. Spread half of the sautéed mixture onto the leaves. Then place the catfish on top of the mixture.
Step Five
Place the remaining sautéed mixture on top of the fish. Follow this with the bilimbi fruits and the green chili peppers. Water should be poured over this arrangement to ensure that the fish is properly cooked.
Step Six
Cover the pot with a lid and let it simmer over low heat for approximately 20 to 30 minutes, or until the fish is cooked and the vegetables are tender.
Step Seven
Adjust the seasoning if needed. Add spinach on top and cover again and let it simmer for about 3-5 minutes or until the spinach is wilted.
Step Eight
Turn off the heat and allow the dish to sit for a couple of minutes before serving. Enjoy your Pinangat na Hito with hot steamed rice.
