STEAMED POMPANO FISH RECIPE RECIPES

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STEAMED POMPANO WITH GINGER SAUCE - CASA VENERACION



Steamed Pompano With Ginger Sauce - CASA Veneracion image

If you’re wondering whether the toasted garlic and chopped cilantro are necessary, I say 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.

Provided by Connie Veneracion

Categories     Main Course

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 6

800 grams pompano
4 tablespoons ginger (grated)
¼ cup light soy sauce
1 teaspoon sesame seed oil
fried garlic
cilantro (chopped)

Steps:

  • 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).
  • 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 on a heat proof plate.
  • Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil.
  • Pour the mixed sauce 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.

EAT MORE FISH! STEAMED POMPANO WITH THAI DRESSING – LYUKUM ...



Eat More Fish! Steamed Pompano with Thai Dressing – Lyukum ... image

Provided by lyukum

Categories     Main Dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 12

1 each pompano (whole)
1 stalk lemongrass
1/2 bunch Thai basil
2 each kaffir lime leaf
1 cup chicken stock
1 head garlic
2 each Thai chili pepper (adjust to taste)
6 tbsp key lime juice (freshly squeezed)
4 tbsp fish sauce (Red Boat brand )
2 tbsp brown sugar
1/2 bunch cilantro
1/2 bunch Thai basil

Steps:

  • Prepare a dish large enough to fit the whole fish. Prepare a pot large enough to fit that dish. Make a ring of crumpled aluminum foil to keep the dish afloat and fill the pot with 1-1 1/2" deep water. Start boiling the water.
  • Scale and gut the fish. Score it on both sides. Cut lemongrass into 2" long pieces, bruise them. Wash herbs. Stuff kaffir lime, basil leaves, and lemongrass into the cavity of the fish. Place the fish on the prepared plate over boiling water, cover with the lid or a large piece of foil and steam for 20 minutes.
  • Meanwhile, follow instructions on the packaging to make Jasmine rice. One cup of dry Jasmine rice will make 3 portions of rice.
  • Meanwhile, make the dressing. Bring chicken stock to boiling. You can do it in a saute pan over high heat or in a large cup in a microwave. Peel and finelly chop garlic. Wash and finely chop Thai chilies. Sqeeze juice of 6-7 key limes. Wash herbs and finely chop herbs. First, combine boiling-hot stock, garlic, and chilies. When garlic is lightely cooked, add sugar and fish sauce to stock that is still hot. Stir to dissolve sugar. Add cold key lime juice to bring the temperature down and then add herbs.

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