Saturday, July 6, 2013

Pinangat na Talakitok sa Kamias (Poached Trevally in Bilimbi)

While choosing vegetables for the week's supply at my favorite vegetable stall in the market today, I saw a bunch of kamias (Averrhoa bilimbi fruits) so I went back to the fish vendor to buy medium-sized talakitok (Trevally) as the vendor suggested and I, too, imagined they would be perfect together!

Kamias (bilimbi) (photo from Google)
This might sound weird for many of you but talakitok which is very common in the local market is a good choice for this dish which is also a common favorite in my country.


1/2 kilo small talakitok (trevally)
Salt and ground pepper
1 cup kamias (bilimbi fruits)
1 thumb-size ginger, sliced
1 medium onion, sliced thinly
2 tbsps fish sauce
2 tbsps soy sauce
Pinch of sugar
2 tbsps leeks

  1. Clean talakitok, drain and sprinkle with salt and pepper. 
  2. Wash kamias, remove both ends and slice diagonally half-inch thick.
  3. Line bottom of pan with a layer of kamias slices. 
  4. Place talakitok over kamias layer. 
  5. Top with ginger slices, onions and another layer of kamias.
  6. Place another layer of talakitok, ginger, onions and kamias.
  7. Add fish sauce, soy sauce, sprinkle a pinch of sugar to taste and top with leeks.
  8. Cook in minimum heat for 15 minutes or until fish is cooked.
I have a confession to make. I initially prepared only the ingredients as shown on the photo above. 
 Then, I proceeded to do the layering of the other ingredients as shown in the succeeding photos.

As I went along the steps, I suddenly thought of adding onions, fish sauce, soy sauce and a pinch of sugar.  And so I just did! That explains why they are not in the photos above.
I didn't add water as other recipes of pinangat indicate. I just allowed the juice of the kamias to cook the fish. Hmmm… couldn't wait to see if hubby would like it when served in a little while.

Enjoy your weekend!

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  1. I have never heard of balimbi but it does look nice on the fish! Thank you for sharing on foodie friday

    1. Thanks to you, Adelina (and Diane) for hosting! Enjoying the links always.

  2. What a cool vegetable. Thank you for sharing it with us on foodie friday.


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