Hubby went to the fish market early today… Yep, he does the weekend market rounds, hooray! Hey, he buys; I cook. That’s how it works. Anyway, he found really fresh pampano (pompano) fish of the “silver” variety for only P220.00 per kilo. So I thought of a pampano fish recipe – fish this fresh is ideal for steaming.
My kids and hubby loooove steamed pampano. Don’t be deceived by the looks of these two cute girls. They can devour one whole steamed fish, I tell ya!
I got this recipe from my cousin along time ago ( i think I was just a kids then, but it somehow stuck to me). I remember it was a humongous carp caught by dad in Binga Dam that got “steamed” by my cousin.
Here’s my take on the steamed pampano fish recipe.
1 whole fresh fish, about 500-600 grams [lapu-lapu (grouper), maya-maya, pampano (pompano), king fish or any white fish that’s good for steaming.]
a few stalks onion leeks, chopped
1 tbsp. ginger, sliced into thin strips
2-4 tbsp. soy sauce (today I used Lee Kum Kee‘s Premium Soy Sauce, which is not very salty and has a sweetish taste. It worked well!)
Pepper to taste
2-4 tbsp. canola or corn oil or soya oil
1. Clean fish (or you can have it cleaned when you buy) and cut diagonal slits on both of its sides. (Make sure all the scales are taken off, because pompano skin is awesomely yummy!)
2. Place ginger and onion leeks on the surface of a plate. Place the fish on the plate, and stuff the head, cavity and diagonal slits with ginger and leeks.
3. Pour soy sauce and sprinkle pepper on fish.
4. Place on steamer and steam for about 15-20 minutes, or until the meat flakes easily with a fork. When fish is done, remove from steamer.
5. Heat oil until very hot – the oil begins to smoke. Remove from heat and pour hot oil all over fish. (Be careful and take necessary precautions when handling hot oil.)
6. Serve with a smile over hot rice! That’s it. It’s that simple. 🙂