Pinangat na Ayungin sa Sampalok

Pinangat na Ayungin sa Sampalok
Pinangat na Ayungin sa Sampalok. Ayungin is a tasty fresh water fish that once tribe in Laguna bay. Of course it is still in abundance on fresh water lakes and rivers all over Luzon. Despite its sharp bones and small size which makes it difficult and require skills to eat the fish they are very yummy. Ayungin is usually cooked with vinegar, paksiw, but today I instead of using vinegar I cooked it with green tamarind fruits. 

Pinangat na Ayungin sa Sampalok Recipe

Generally ayungin is cooked as is with its innards and scales on that add to the difficulty of eating the fish. No I am not cooking it that way, I spend a lot of effort and time removing the scales and innards of each of this small fish. This may not be as attractive to some but for us it is one of our favorite fish in the household. It is slow and difficult to eat but because it’s soo tasty it’s difficult to stop. Here is the recipe of my Pinangat na Ayungin sa Sampalok.



1 kilo ayungin, scaled and innards removed
2 cup green tamarind fruits
1 small onion, quartered
1 thumb size ginger, sliced
1/2 tsp. cracked pepper
2-3 pieces green long chili

Cooking procedure:

Pinangat na Ayungin sa Sampalok - Cooking Procedure

In a pot arrange green tamarind fruits, ginger and onion at the bottom. Arrange fish side by side, add enough water to cover fish, Season with salt to taste and add cracked pepper. Add in green chili on top. Cover and simmer at low heat for 10 to 15 minutes or until most of the liquid have evaporated.

See other related pinangat recipe:


  1. manong, nanggatangam ti ayungin? sarap po neto.. thanks for sharing..

  2. Ading Sheng,
    Addo daytoy diay Laguna..


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