Pinoy Galunggong Pinangat Sa Kamias Recipe

Serves/Makes: 3 - 4 servings


  • 1 pound fresh small galunggong (mackerel scad or round scad)
  • 6 tomatoes, quartered
  • 1 large onion, chopped
  • 6 large kamias
  • 1 tablespoon salt
  • 1 tablespoon patis (fish pasta)
  • 1 tablespoon vetsin or MSG
  • 2 tablespoons cooking oil
  • 3/4 cup water
How to cook Pinoy Galunggong Pinangat Sa Kamias:
  • Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes.
  • Pour in water and cooking oil, add patis, salt and vetsin.
  • Arrange galunggong on top of mixtures. Cover and cook for 15 - 20 minutes over low heat.


The Pinoy Galunggong Pinangat Sa Kamias recipe very easy to prepare and so good!
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste.)


Pinangat is a spicy vegetable wrap that is a delicacy in the Bicol Region of the Philippines. The wonderful taste of seafood, vegetables, and chili peppers.

Kamias or kamyas is the Tagalog term for bilimbi - the small, sour, greenish or yellowish cucumber-shaped fruit, eaten as a pickle or used in relishes and various dishes.

This recipe for Pinoy Galunggong Pinangat Sa Kamias serves/makes: 3 - 4 servings

The Pinoy Galunggong Pinangat Sa Kamias recipe is adopted from The Philippine Cook Book.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Filipino (more Filipino recipes)

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