Steamed pompano with ginger sauce
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThis recipe serves four.
Ingredients :
2 whole pompano, about 800 grams in weight before cleaning
4 tbsps. of ginger sauce or 4 tbsps. of freshly grated ginger with the juice
half a cup of light soy sauce
1 tsp. of sesame seed oil
toasted garlic
chopped cilantro
Cooking procedure :
Clean the fish by gutting and removing the gills. Pompano has very small fine scales and you can remove them easily by scraping the fish’s skin with a small knife. Some cooks don’t find it necessary to do this; you decide if you wish to. Cut off the fins and tail. Make a diagonal incision along the entire length of the fish, from half an inch below the head to half an inch above the tail about one-fourth inch deep. Place the fish in heat proof plates.
Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil. Pour over the fish, reserving about two tablespoonfuls for later use.
Steam the fish over briskly boiling water for about 30 minutes.
When the fish is done, remove the plate from the steamer and pour the reserved sauce over the fish. Sprinkle with toasted garlic and chopped cilantro (coriander leaves, locally known as wansuy).
If you’re thinking of asking whether the toasted garlic and chopped cilantro are necessary, I will answer before you ask. Yes. YES. They may just be garnish but there is ornamental garnish and garnish that elevates the experience of enjoying your food. The crisp garlic adds color and texture; the cilantro adds contrast and depth. I don’t know how to describe it but if you decide to cook this steamed pompano with ginger sauce, remember to include a few bits of garlic and cilantro with every mouthful so you’ll understand what I can’t describe exactly with words.
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I have a variation of this recipe. After cleaning the whole fish, I rub the fish with ginger to remove the “langsa”. There is in Rustans, a plastic microwaveable gadget for steaming fish in the microwave (one for chicken is also available). It has a raised plastic rack for the fish. I put water under the rack so that it really steams the fish. Microwave for seven minutes. Meanwhile, heat sesame oil until brown and add two tablespoons of kikoman. After steaming, take the fish broth and add to the sesame-kikoman sauce. Add the cilantro and garlic bits. When the grandkids are around, I put a little sugar.
I wonder if this “sauce” mix will work also in a tilapia (or red snapper) wrapped in foil then grilled. I might try it soon. I’ll tell you how it came out.
The Pompano that is sold here in Houston looks different than the one in your picture. Here, the fish is flat (looks like a bigger version of sapsap), and the flesh thin. I have not tried it before since my sister said its one of those expensive fish and yet taste so bland.
can I just wrap it in an aluminum foil and steam it? kaya lang I don’t know how a Pompano looks like… tsaka ano tawag nila dun dito sa Cebu??? I’m trying to figure it out sa pic kaya lang naka-side view sya eh tapos ang daming dahon, heheeheh
hmmm, pano kaya ito?
barbara, thanks for the microwave version. Pinoys abroad will find it useful.
Ebba, actually, I’d say the taste is delicate rather than bland. That’s what makes it so ideal for very simple dishes. You don’t want too many ingredients competing and overpowering the delicate flavor. But, yeah, rather expensive.
brenda, yes you can but careful that the sharp fins don’t pierce the foil; otherwise, the juices will just drip off. Check this Wikipedia article for a Pompano graphic.
Oooh, steamed pompano is on our menu every week, sometimes more than once. The 2 girls can finish one medium-sized pompano. Obviously it is our fave fish. I just don’t know how the kids will like this new twist (garlic and wansoy). They’ve gotten so used to how I steam it hehe. But i will give this a try.
This is a wonderful variation of steaming the fish. Mine is done with salt, pepper and thinly slices of ginger. I usually wrapped it in banana leaves. I will definitely try this! Thanks!
Chateau, gradual transition hehehe A little of the new spices each time.
Janete, banana leaves are always a winner. they impart a wonderful aroma and taste to anything — fish, rice, chicken…
The mestiza one I believe is called pompano and the dark one is pampano., The mestiza used to be shipped here in the philippines but there are some who grow them locally already.