Pinangat na Mackerel is a comforting Filipino dish that shares similarities with paksiw in its cooking method and flavor profile. Both dishes involve simmering fish in a tangy, savory broth, but pinangat is typically lighter and uses fresh tomatoes for a subtle sweetness, balancing the sourness from tamarind or calamansi. Unlike paksiw, which often uses vinegar as its main souring agent, pinangat achieves its acidity more gently, giving the dish a unique and refreshing twist. It’s perfect with rice and a great way to enjoy the fresh taste of mackerel with a mild, tangy broth.