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.
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.
- Heat up cooking oil in a large sauce pan over medium high heat. Add in the onions, garlic, and ginger. Sauté for 4 minutes.
- 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.
- Add water and bring to a boil for 3 minutes 8ntil the tomatoes are softened.
- Stir in the tamarind juice.
- Add in the pompanos, making sure that they are in a single layer and not overlapping each other.
- Lower the heat to medium low, cover, and simmer for 15 minutes, letting the juices reduce.
- Season with more salt and pepper. Serve with steamed rice.
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