Pinangat na Isda, Bluefish in Tomatoes

30. July 2007 Fish 3

This is first my contribution to Lasang Pinoy 20: Binalot, All-Wrapped Up! Binalot comes from balot, which means “to wrap”, while isda is Tagalog for “fish”. Simmering in tomatoes is referred to as pinangat, although in my family, it also meant sour broth. It was too hot for soup, so I decided to make this even more simple by wrapping the fish in parchment paper. I wanted something easy and quick, preferably using ingredients that didn’t require me going to the supermarket. I found everything I needed in the fridge and the herbs I wanted on my windowsill. Under half an hour, we were eating dinner. Shortly after, we were ready for bed.

In French, this is also known as poisson en papillote, or fish in paper.

1 bluefish, scaled and cleaned
a handful of white mushrooms, roughly chopped
1 large tomato, roughly chopped
1 small red onion, finely chopped
2 sprigs of thyme
1 sprig of rosemary
1/4 stick of butter, half of it melted
salt, pepper
parchment paper

1. Preheat oven to 375º. Season the fish inside out with salt and pepper.
2. In a small pan, heat half of the butter. Sauté onions until translucent. Sauté tomatoes until mushy. Add mushrooms and cook until soft. Season with herbs and with salt and pepper. Turn off the heat and set aside.
3. Lay parchment paper large enough to cover the fish on your working table. Brush one side with melted butter. Spoon half of the sautéed tomato mixture onto the paper. Put the fish on top. Stuff remaining tomato mixture inside the fish and spoon the rest on top. Fold the parchment paper over and seal all sides. Put on a baking sheet and bake for about 12 minutes. Move to a large plate and unfold the sides of the paper in front of your guests.

Related post/s:
Where we got our bluefish
All about Lasang Pinoy
I hosted Lasang Pinoy before: Lamang-Loob, Odd Cuts and Guts

3 thoughts on “Pinangat na Isda, Bluefish in Tomatoes”

  • 1
    Lilly on July 31, 2007

    A poussin is a young or spring chicken. Fish in French is poisson.

  • 2
    Jane on October 27, 2009

    I have a good taste with tomato rich recipes. Aside from Vitamin C, tomato is also abundant with Lycopene. I just love cooking healthy and delicious foods. I wonder if I can use other kind of fish in this recipe, Salmon maybe. Thanks for sharing this recipe.

  • 3
    cia on October 29, 2009

    You can substitute any white fish. Halibut would be great because it always needs something to taste better. I think salmon would be a little too sweet and compete with the tomatoes.

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