Pinangat na Kitang / Steamed Spotted Scat in Tamarind Sauce


 Sharing with you how to prepare steamed spotted scat or pinangat na kitang. This dish is very easy to prepare but I found it hard to clean the fish because of its hard body covering. I even used a scissor to cut the abdomen in order to remove the entrails since its gills is very small and I can't remove the entrails from there. I was thinking to make paksiw out of it however, since paksiw is very common I researched for other dishes to prepare for my husband and pinangat is one of the dish I saw and the ingredients were also available at home.So below is the is the ingredients I used and my recipe for this dish for your reference:

Ingredients for 3-4 servings:

3-4pcs medium sized scat (~120g per pc) sampaloc mix dissolved in 1/2 cup water (if you have fresh tamarind, you can have it boiled and extract the soup/ sauce) 1/4 cup vinegar 1 medium sized onion, sliced 2 pcs tomatoes, sliced 1 tbsp ginger, sliced 2 pcs chili/ cayenne, cut to half 1 tbsp oil salt, pepper & MSG to taste 1. In a pan or casserole, spread the tomatoes, onion and ginger then layer the cleaned & gutted fish 2. Add on top the remaining tomatoes and cayenne 3. Add vinegar and sampaloc juice (spread evenly) 4. Add salt, MSG, pepper and oil on top. 5. Let sit for several minutes to let the fish absorb the flavor. 6. In low heat, cook the mixture to boil. Scat/ Kitang can be cooked quickly. Do not overcook the meat to maintain its good texture. Best served if hot.

You can also check my video for a quick overview of how I prepared it. Just click here to check my video.



Pinangat na Kitang

#piangatnakitang #pinangat #pinangatrecipe #lutongpinoy #pinoyfood


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