Lenten Recipe: Pinangat na Pompano

Featured Recipe: Pinangat na Pompano

Created and prepared by Ramon Gumapac

Cook at Island Pacific Supermarket

The featured recipe was created and prepared by veteran and seasoned cook, Ramon Gumapac. Ramon, a native of Batangas, has been cooking Filipino dishes for more than 15 years now. He is one of the cooks whipping up sumptuous native Filipino dishes at Island Pacific Supermarket. 

Christians and Roman Catholics alike view this Lenten season as a time to reflect on their sins whether big or small. As a form of penance, followers of Christ observe fasting and abstinence from meat of mammals to remind themselves of how Jesus fasted for forty days and forty nights in the desert before beginning his ministry. (Matthew 4:1-2)


Mostly Roman Catholics, Filipinos observe fasting by taking only one full meal for a day which can include meat, as long as it does not equal one large meal. No snacks between meals are allowed when fasting. Catholics 18 to 59  years old are expected to observe fasting as per the new Code of Canon Law.

Many confuse the two, but fasting is different from abstinence. Abstinence means refraining from eating meat, soup made from meat, or gravy made from meat. Other faithfuls, however, opt to do partial abstinence, wherein they eat meat, meat soup or gravy but only once a day. The revised Canon Law states that Catholics should start with abstinence at 14.

Catholics fast and abstain during Fridays, in memory of the day Jesus was crucified (Code of Canon Law 1983). Thus, Fridays are regarded as "Fish Fridays" as fish meat and vegetables can only be eaten during this day.

In observance of the Lenten Season, we bring you another fish recipe that you can whip up and enjoy this Friday--- Pinangat na Pompano. Pompanos are "deep-bodied, toothless fishes with small scales, narrow tail base, and a fork tail." Silver in color with a blue back, the pompano fish grows to a length of about 45cm (18 inches) and weigh of about 1kg (2 pounds). It is regarded to be very tasty fish and is favored in the American Atlantic and Gulf coasts. 

Pinangat, on the other hand, refers to the Filipino cooking method wherein meat or fish is poached in calamansi or lemon squeeze, kamias or tomatoes together with ginger and other spices.

The pinangat na pompano is a very delicious dish that one can easily make in less than 30 minutes. This dish is best consumed with steaming rice.

Here for the enjoyment of our kababayans is the Pinangat na Pompano:

Pinangat na Pampano
Prep Time: 30 mins
Cooking Time: 50 mins
Serves 4

Ingredients:
1 Golden Pampano Fish (approximately 1 1/2 lb)
2 medium-sized diced tomatoes
1 medium-sized diced onion
1 medium-sized ginger
1 tablespoon salt or fish sauce
1 tablespoon calamansi juice
salt and pepper to taste

Method:
Clean fish thoroughly, cut into 3 pices and rub with sea salt then set aside.
In a pot, bring 3 1/2 cups of water to a boil.
Add in tomatoes, onion, ginger and fish sauce (or salt) and pepper.
Let it boil for 15 to 20 minutes in low to medium heat until tomatoes are almost reduced to skin.
Add the calamansi juice and boil for another 5 minutes.
Add in the fish and cooked for 20 to 30 minutes.
(Optional) Add some vegetables like, jalapeño, tomato and onion simmer for 3 minutes. Serve while hot.

Enjoy your pinangat na pampano!

Lenten Recipe:Sinigang na Bangus

Featured Recipe: Sinigang na Bangus

Created and prepared by: Ramon Gumapac

Cook at Island Pacific Supermarket

The featured recipe was created and prepared by veteran and seasoned cook, Ramon Gumapac. Ramon, a native of Batangas, has been cooking Filipino dishes for more than 15 years now. He is one of the cooks whipping up sumptuous native Filipino dishes at Island Pacific Supermarket. 

Last Week we featured binusog na pusit or stuffed squid as a recipe that can be included in many of Filipino Catholics' meatless diet. This week, we will feature another Pinoy favorite, the sinigang na bangus or milkfish in sour broth, which is not only served during the season of Lent, but all year round.



Bangus is one of the most popular table fare in the Philippines, as it is considered  to be one of the predominant fishes in the island. Albeit notoriously known for being bonier than the ordinary fish, the bangus still remains as one of the Pinoy favorites when it comes to fish meat because of its extraordinary taste.

Pinoys like deboning the bangus with their hands whilst eating. Others who would like to be spared from the hassles of manual deboning and buy the "boneless bangus" instead. Deboned or not,  Pinoys like to have bangus on their plate whether it may be pinirito (fried), inihaw (grilled), relyeno (stuffed), or sinigang (stewed in sour soup).

The sinigang's  sour taste has been traditionally associated with tamarind--which is now conveniently replaced with tamarind bouillon cubes or granules. Pinoys who prefer cooking it the old-fashioned way (especially those in the province), still prefer using tamarind or its alternate: guava, calamansi, bilimbi, or raw mango to achieve the sinigang's sour flavor.

Aside from fish, others also like to use pork, shrimp, or beef as the main ingredient of sinigang. This dish also have plenty of vegetable ingredients that include daikon or labanos, water spinach or kangkong, yardlong beans or sitaw, eggplant or talong, chili or sili, and taro corns or gabi--which can make for the soup's thickness.

Not only is it an ideal meatless dish for someone who is observing Lent, sinigang na bangus is also low on calories and rich in nutrients such as proteins and carbohydrates. Usually partnered with soy sauce or fish sauce(if one finds the soup too sour for his taste), sinigang na bangus is best served with steaming rice.


 

Sinigang na Bangus
Prep Time: 30 mins
Cooking Time: 30 mins
Serves 4

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
1 small ginger, sliced
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 small pack tamarind powder
1 teaspoon salt


Method:
In a casserole, bring water to a boil together with the ginger.
Add the bangus, tomatoes, and onion and simmer for 10 minutes.
Add the tamarind powder and salt to taste.
Add the eggplant and string beans and simmer for another 5 minutes.
Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
You may also add or use fish sauce or patis to taste.
Serve hot with rice.




Happy eating!