National Dish Philippines: Seafood Pinakbet (Recipe)
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Say hello to Seafood Pinakbet, a vibrant Filipino classic that brings the sea and the vegetable patch together in one fragrant pan. Tender prawns, mussels and squid mingle with bitter gourd, aubergine and ripe tomatoes, all bound by the salty depth of fish sauce. It is a dish that feels both rustic and refined — nourishing, colourful and full of character. Bring a taste of the Philippine countryside straight to your own kitchen.
About Seafood Pinakbet
Seafood Pinakbet is a traditional Filipino dish, most often served as a hearty main. It marries the briny flavours of fresh seafood with a generous mix of fresh vegetables such as bitter gourd, aubergine and tomatoes. Beyond its lively taste, the dish is wonderfully nutritious, packed with goodness from both land and sea. A savoury blend of fish sauce and seasonings draws the ingredients together, striking a harmonious balance that lets each element shine.
Ingredients (serves 1–2)
- 200 g mixed seafood (e.g. prawns, mussels, squid)
- 1 bitter gourd, sliced
- 1 aubergine, diced
- 2 tomatoes, diced
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons fish sauce
- 1 teaspoon black peppercorns
- 2 tablespoons vegetable oil
- 1 cup water
Shopping for the ingredients
To prepare seafood pinakbet, it is worth sourcing your ingredients from an Asian grocery or a local market. Fresh seafood is the key to a flavourful result, so choose pieces of good quality wherever you can. The more unusual vegetables, such as bitter gourd, may not be stocked in every supermarket, so it pays to seek out specialist suppliers. Many cities also have Filipino grocers that carry further authentic ingredients to round out your dish.
Preparing the dish
Before you start cooking, wash and prepare all the ingredients thoroughly. Cut the vegetables into even pieces so they cook through at the same rate. Keep a sharp chopping knife to hand to make quick work of the garlic and onions. Good preparation keeps the cooking process running smoothly and gives the dish the best chance of turning out beautifully.
Step-by-step instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the onions and garlic and sauté until translucent.
- Stir in the tomatoes and bitter gourd and cook for a further 5 minutes.
- Add the aubergine and stir well to combine.
- Pour in the water and bring to the boil.
- Reduce the heat, then add the fish sauce and the seafood.
- Cover the pan and let everything simmer for 10 minutes, until the seafood is cooked through.
- Serve the dish hot, on its own or with rice.
Gluten-free / lactose-free version
Seafood pinakbet is naturally gluten-free, as long as you choose a gluten-free fish sauce. Avoid soy sauce unless you are using a gluten-free variety. The recipe calls for no cream or milk, so it is lactose-free by design. Even so, always check ingredient labels carefully to make sure no unwanted additives have slipped in.
Tips for vegans and vegetarians
For a vegan version of seafood pinakbet, swap the seafood for tofu or tempeh. These alternatives offer a good source of protein and sit beautifully alongside the dish’s flavours. Be sure to replace the fish sauce with a vegan soy sauce or coconut aminos to keep that prized umami note. With the same fresh vegetables and seasonings, the dish loses none of its wholesome appeal.
More tips and tricks
To deepen the aroma of seafood pinakbet, try adding herbs such as fresh coriander or basil. These lend the dish extra freshness and a fragrant lift. It is also worth balancing the saltiness with a touch of brown sugar, which creates an intriguing contrast to the savoury notes. Experiment with the quantities to fine-tune the dish to your own taste.
Adapting the recipe to your taste
Seafood pinakbet is hugely versatile and easy to adapt to different preferences. Depending on availability and taste, you can use a range of vegetables — green beans or carrots, for example — while some cooks like an extra squeeze of lemon or lime for added freshness. The heat can be dialled up or down too, simply by adding chilli or pepper to suit. Let your creativity run free and shape the dish exactly to your liking, much as you might with a comforting Bulanglang Na Gulay.
Ingredient substitutions
If you cannot track down certain ingredients, there are always alternatives. In place of bitter gourd, some cooks reach for courgette, though the flavour shifts a little. For a milder fish sauce, a good-quality soy sauce can deliver that same umami backbone — the kind of savoury depth that also defines Ginisang Munggo. Some markets stock special Filipino ingredients that can make your dish even more authentic. The important thing is not just to substitute, but to be creative with what you have.
Drink pairing ideas
A variety of drinks pairs wonderfully with seafood pinakbet. A refreshing Filipino drink such as Halo Halo or a light coconut milkshake complements the dish beautifully. For something alcoholic, a chilled beer or a fruity white wine makes a fine companion. A homemade basil lemonade is another excellent choice, drawing out the dish’s aromas and underlining its fresh ingredients.
Serving and presentation ideas
Presentation is key to making seafood pinakbet truly appealing. Serve it in an attractive bowl and garnish with fresh coriander or spring onions. A colourful mix of the different vegetables makes the dish a feast for the eyes as well as the palate. A little visual flair can whet the appetite and impress your guests.
A bit of history
Pinakbet has its roots in the Iloko and Ilocano culture of the Philippines. It began life as a simple meal for farmers, built mainly around whatever grew in the home garden. Its adaptation to different regional vegetables and seafood reflects the rich variety of Philippine cuisine and its many influences. Over the years it has grown into a much-loved dish, found in homes and restaurants across the country.
More recipe ideas
Summary: Seafood Pinakbet
Seafood pinakbet is a delicious, wholesome dish that captures the flavours of the Philippines to perfection. The combination of fresh seafood and colourful vegetables makes it an ideal choice for any food lover. With the right tips and tricks, you can adapt and present this dish entirely to your own taste. Set off on a journey through the variety of Philippine cooking and enjoy the flavours of seafood pinakbet in your own home.
