Pinangat na Pompano

Pinangat na Pompano

Pinangat na Pompano

In Filipino cuisine, pinangat means to poach in tomatoes and some sort of sour fruit like tamarind or calamansi. In this recipe, I poach whole pompanos. Pompanos are a buttery fish with skin instead of scales. Pompano happens to be great for poaching and is fairly inexpensive. Each of these pompano that I used cost about $4. 1 whole fish is considered a serving. Other fish you can use for this recipe include whole tilapia, snapper, or catfish.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Filipino, fish, main course
Author: Alex Gorgos

Equipment

  • Large sauce pan

Ingredients

  • 2 whole pompano cleaned and gutted
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 1 medium white onion diced
  • 4 garlic cloves minced
  • 1 inch piece of ginger minced
  • 2 roma tomatoes chopped
  • 1 tbsp fish sauce
  • 2 cups water
  • 1 tbsp tamarind juice

Instructions

  • Have your fish monger clean and gut your pompanos if your’e afraid to do so yourself. Wash inside and out. Season all sides with salt and pepper.
    Filipino, main course, fish
  • Heat up cooking oil in a large sauce pan over medium high heat. Add in the onions, garlic, and ginger. Sauté for 4 minutes.
    Filipino, main course, fish
  • Stir in the tomatoes. Continue to cook as they start to release their juices. Then add in the fish sauce. Cook for 1 more minute.
    Filipino, main course, fish
  • Add water and bring to a boil for 3 minutes 8ntil the tomatoes are softened.
    Filipino, main course, fish
  • Stir in the tamarind juice.
    Filipino, main course, fish
  • Add in the pompanos, making sure that they are in a single layer and not overlapping each other.
    Filipino, main course, fish
  • Lower the heat to medium low, cover, and simmer for 15 minutes, letting the juices reduce.
    Filipino, main course, fish
  • Season with more salt and pepper. Serve with steamed rice.
    Filipino, main course, fish