Pangat Na Sapsap Recipe

Pangat na Sapsap, photo by Cristy Miclat

Pangat Na Sapsap Recipe

Sapsap is apparently called a butterfish in English, it is a small flat fish.  It is delicious and despite its rather small size, it is fleshy and tasty.   The best way to cook it by pinangat or pangat which means stewed in something sour.

Below is a sapsap pangat soured with tomatoes.


1/2 kilo fresh sapsap, cleaned

6  tomatoes, sliced

2 onions, chopped

2 tbsp olive oil

3 tbsp fish sauce

1 cup water

1 inch ginger, peeled and sliced finely

freshly ground black pepper.

Method of preparation:

The method used is about laying.

Used a wide casserole and arranged half of the sliced tomatoes and onions to cover the bottom part of the pan.

Placed the sapsap on top.

Then spread over the fish the rest of the tomatoes and onions.

Pour in the olive oil, water and fish sauce.

Add the ginger, which is optional – ginger helps in removing the strong fishy smell. 🙂

Put in also the two green long chillies

Finally give it a good few twists of the black pepper grinder.

Cover the casserole and leave to stew over medium heat for 8-10 minutes.  You will know that dish is cooked when the eyeball of the sapsap pops out on its own. 🙂


Enjoy with freshly boiled rice.



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