Pinangat na Talimusak (Filipino Goby Fish Stew)
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
180 kcal
-
Course
Main Course
-
Cuisine
Filipino
Pinangat na Talimusak (Filipino Goby Fish Stew)
Report
Pinangat na Talimusak is a traditional Filipino fish stew where freshwater goby fish is gently simmered in a vibrant broth of tomatoes, onions, ginger, and calamansi juice. This humble yet refined dish showcases the Filipino talent for balancing sour and savory flavors while elevating simple river fish into a satisfying meal that's deeply rooted in local culinary traditions. Known by various names across different regions of the Philippines, this preparation method highlights both the resourcefulness of Filipino cooks and the country's rich diversity of regional ingredients and cooking styles.
Share:
Ingredients
For the Fish:
- 500 g talimusak goby fish, cleaned and salted
- Filipino: talimusak na nilinis at inaasinan
- Alternative fish: bisugo bangus, or any firm white fish
For the Broth Base:
- 3-4 large tomatoes sliced
- Filipino: kamatis na hiniwa
- 1 medium onion sliced
- Filipino: sibuyas na hiniwa
- 1 thumb-sized ginger peeled and chopped
- Filipino: luya na tinadtad
- ½ cup calamansi juice
- Filipino: katas ng kalamansi
- 2 cups rice washing water hugas bigas
- Filipino: tubig na pinaghugasan ng bigas
- 1 teaspoon salt
- Filipino: asin
- 4 pieces long green chilies siling haba
- Filipino: siling haba
- 2 tablespoons vegetable oil
- Filipino: mantika
Add to Shopping List
Instructions
- Heat your pan over medium heat and create a flavorful base by arranging half of your sliced tomatoes in an even layer at the bottom. Scatter half of your sliced onions and chopped ginger over the tomatoes – this layer will release its juices and create an aromatic foundation for your fish.
- Place your cleaned and salted talimusak carefully on top of the vegetable layer. The fish should be arranged in a single layer to ensure even cooking. Top the fish with your remaining tomatoes, onions, and ginger, then pour the fresh calamansi juice evenly over everything. Add the whole siling haba around the pan.
- Pour the rice washing water into the pan, making sure not to disturb your carefully arranged layers. Let everything come to a gentle boil over high heat. Once boiling, drizzle the vegetable oil over the top – this will create those beautiful orange dots of oil in your sauce that's characteristic of authentic pinangat.
- Reduce the heat to low, cover the pan, and let everything simmer gently for 15-20 minutes. The fish should cook slowly to absorb all the flavors while staying intact. Your sauce will gradually turn into that signature reddish-orange color with spots of oil on top. Resist the urge to stir, as talimusak is delicate and can break apart easily.
- After 15-20 minutes, check if the fish is cooked through – it should be opaque and flake easily. The tomatoes should be soft and the sauce should have reduced slightly, becoming more flavorful. If the sauce is too thin, simmer uncovered for a few more minutes. Taste and adjust the seasoning with salt if needed.
- Turn off the heat and let your pinangat rest for about 5 minutes. This resting period allows the flavors to settle and the fish to absorb more of the sauce. Carefully transfer everything to a deep serving bowl, making sure to get all the sauce. Serve hot with steamed rice and extra patis on the side for those who want an extra punch of flavor.
Notes
- Use rice washing water (hugas bigas) for added nutrients and authentic taste
- Don't overcook the fish to maintain its texture
- Add chili peppers whole to control spiciness
- Let the dish rest for 5 minutes before serving to allow flavors to meld
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
6g
(2%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
2mg
(1%)
Sodium
580mg
(24%)
Potassium
18mg
(1%)
Fiber
2g
(8%)
Vitamin A
2IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
2mg
(0%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 580mg | 24% |
| Potassium | 18mg | 0% |
| Fiber | 2g | 8% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Ginataang Munggo at Baboy (Filipino Mung Bean Stew with Pork and Coconut Milk)
Filipino
0.0
(0 reviews)