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Pinangat na Galunggong sa Kamias

This is a simple round scad dish, wherein the fish is stewed with bilimbi along with onion, ginger, and pepper.
Course: Main Course
Cuisine: Filipino
Keyword: galunggong, paksiw, pinangat
Servings: 4 people
Calories: 216kcal
Author: Vanjo Merano


  • 1 lb. galunggong fish cleaned
  • 20 pieces kamias bilimbi, dried
  • 2 pieces tomato sliced
  • 1 piece onion sliced
  • 5 cloves garlic chopped
  • 2 thumbs ginger Julienne
  • 2 pieces green pepper sliced
  • 3 tablespoons pork fat cubed
  • 1 1/4 cups water
  • Salt and ground black pepper to taste


  • Rub salt all over the fish. Let it stay for 5 minutes.
  • Distribute the pork fat in a cooking pot. Add kamias, onion, tomato, ginger, and long green pepper.
  • Arrange the fish over the ingredients and season with ground black pepper.
  • Pour water into the pot. Cover it and turn the stove on. Let the water boil. Adjust heat to low. Continue cooking for 15 minutes.
  • Adjust the seasoning by adding salt if needed. Continue cooking without covering the pot until the sauce reduces to half.
  • Transfer to a serving plate. Serve with warm rice. Share and enjoy!


Calories: 216kcal | Carbohydrates: 5g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 65mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg