Pinangat na Bisugo

Some call this fish Besugo, some Bisugo. This kind of fish is best cooked when fried, stewed or as soup. I love making Pinangat with this fish as it has a lighter fish taste and one of those fish that is good for those suffering with gout.

  • 1 lb. besugo fish, cleaned
  • 1/2 cup lemon or kalamansi juice
  • 1 small onion, sliced
  • 2 large tomato, sliced
  • 2 thumb size ginger, sliced
  • 2 pcs. long chili
  • 2 stem green onion, cut into 2
  • 1 tbs. fish sauce
  • salt and ground pepper to taste
  • 1 1/2 to 2 cups of water

  1. Bring water into a boil in medium heat. Once it starts to boil add slices of ginger, long chili, onion and tomatoes. Continue to cook for few minutes.
  2. Add bisugo fish and simmer in medium low heat for 5 to 10 minutes. Season with fish sauce, salt and ground pepper to taste. Add lemon juice and green onions.
  3. Simmer for few more minutes and remove pot from heat. Transfer in a serving dish and enjoy.


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