Baked Pompano is a whole baked fish recipe that is topped with sautéed onion, ginger, and tomatoes with soy sauce. It is one of the most popular types of fish used in Filipino and Asian Cuisines.
What makes pompano better than other fish is that it is very moist and meaty. It is already tasty and you don't even need to season it with different spices or herbs. It also has fewer bones which makes it easier to eat with this type of fish.
There are many ways you can cook pompano which include frying, grilling, steaming, or baking. In my previous recipe post, I made a steamed pompano recipe that taste delicious. But this time, I am going to show you that baking in the oven is as good as steaming.
This easy recipe is an Asian Inspired whole baked pompano fish that is stuffed with onion-tomatoes mixture and soy sauce that I sauteed in the pan and then it is baked in the oven. This is best served with white rice since you can appreciate the flavor of this fish recipe.
Here are the important ingredients to make this delicious whole baked pompano recipe:
Pompano: You can use either the Fresh or the Frozen Pompano. But because the fresh one is out of stock, I choose the latter.
Soy Sauce: The type of brand I use is the Datu Puti brand from the Philippines. You can use other brands like Kikkoman or any dark soy sauce.
Lemon: This will be used to remove the odor of the fish.
Vegetables: I am using Red onion, ginger, garlic, and tomatoes. You will need them to put on top of the fish and stuff it on the belly.
How to clean the fish?
Since this is a frozen pompano, I will be the one to clean the fish myself. Here are the 4 steps of how to clean the pompano or any other fishes I made:
- I made a 2 to 3 inches shallow cut on the belly of the fish from the tail to near the head. I also made a small incision under the fish's gill.
- Remove the guts such as the intestine or other organs from the inside of the fish. Make sure everything is removed since that is what gives the pompano a fishy aroma.
- Rinse out the inside of the fish with water to remove the remaining stuff from the stomach.
- I further clean the fish with salt and slices of lemon which you will have to rub thoroughly. After that, rinse it with water again. This will help remove the complete fish odor from the pompano.
Step by Step Instruction
There are two things to do when cooking this delicious baked pompano recipe: Cooking the vegetables for stuffing the fish and Baking in the Oven
I. Making the Vegetables for Stuffing the Pompano
- I chopped the onion, garlic, ginger, and tomatoes and then I transfer them into the plate bowl.
- Add soy sauce and then mixed to combine.
- I add 1 tablespoon of vegetable oil to the pan. Once hot, add the onion-tomato vegetables. Stir to mix till it becomes soft and cooked.
- You will expect to have a soft or mushy texture which is similar to the picture shown below.
II. Baking in the Oven
- Transfer the cleaned pompano fish above the foil
- I stuffed the cooked tomato-onion vegetables in the belly of the fish and put them on top of it as well. Although this is optional, I added two slices of lemon on top of the fish.
- Now cover the it with the foil.
- Transfer into the oven and let it bake for 25 to 30 minutes at 200 C or 400 F
- Once done, I uncover the foil to expose the fish and let it continue baking for additional 10 minutes.
- I let it cool down for 10 minutes before I remove the foil and transfer it to the plate.
Side Dishes to Serve
My baked pompano is best to eat and serve with white rice or with my Fried rice Chao Fan. Traditionally, in Filipino cuisines, white rice is preferable since fried rice has a strong flavor and you will not appreciate the taste of this baked fish recipe.
In addition, I recommend serving this fish with my other Filipino vegetable dishes such as my Filipino chop suey
Cooking Advise or Tips
- Make sure you remove the organs and the guts of the pompano since this is what will an unpleasant aroma.
- If there is still a smell, wash the fish with sea salt and a drizzle of lemon juice. Rub it for 1 minute before you rinse it with water
- If you want to make your pompano golden brown, baked it for 30 minutes, using the same C or F degree, without using the foil.
- The cooked onion is what makes this baked fish flavorful and aromatic.
- Adding the slices of lemon on top of it will help enhance the flavor of the pompano
Frequently Asked Question
A. How to reheat this baked fish recipe?
I warm my fish through the microwave for 2 minutes on a medium-high setting.
B. How long can this recipe last in the fridge?
This baked pompano can be stored in the refrigerator for up to 5 days before it gets spoiled
C. What other vegetables or herbs I can add to stuffed my pompano?
If you don't like tomatoes, garlic, or ginger, you can replace them with chopped coriander or parsley leaves together with onion.
D. What makes this pompano nutritious?
Although this pompano contains moderate fats and is high in sodium, it is rich in Vitamin B12, Protein, Selenium, Potassium, and Vitamin D. It is also low in mercury which is healthier than tuna.
Related Filipino Fish Recipes to Try
Here are my other recommended Filipino fish recipes that you can cook at home:
📋 Recipe Card
- 1 Convection Oven
- 1 Baking Tray
- 1.5 pound Whole Pompano Fish
- ½ cup Red Onion, Chopped
- 2 medium Tomatoes, Chopped
- 2 cloves Garlic, Chopped
- ½ teaspoon Ginger, Grated
- 1.5 tablespoons Soy Sauce
- 1 tablespoons Vegetable Canola Oil
- 1 tablespoon Salt (For cleaning the fish)
- 1 Lemon (For cleaning and topping on the fish)
Cooking the Vegetable for Stuffing the Fish
- Add chopped tomatoes, garlic, ginger and red onion on the large plate bowl.
- Pour 1.5 tablespoon of soy sauce. Stir to mix
- In a cooking pan, add 1 tablespoon of vegetable oil in medium heat.
- Once hot, add the soy sauce vegetable mixture. Stir to combine for few minutes or till it becomes cooked and soft.
- Transfer into the plate and set it aside
Baking in the Oven
- Placed the Pompano above the foil
- Stuffed the cooked onion-tomato vegetables in the belly of the fish. Add on top of the fish as well.
- Add two slices of lemon above the fish (Optional)
- Cover the fish with foil and transfer into the oven. Baked it for 25 to 30 minutes in 200 C or 400 F.
- Uncover or remove the foil and continue baking the fish for additional 10 minutes
- Let it cool down for 10 minutes before serving.
- To check the instruction on how to cleaned the pompano, please check on the blog post
- Adding slices of lemon above the fish before baking will help enhance the flavor and reduce the fishy smell.
- You can substitute tomatoes, garlic and ginger with chopped parsley or coriander leaves