Steamed Pompano is a fish recipe that is seasoned with herbs and steamed with water in a cooking pot. Furthermore, it is poured in soy sauce that is mixed with ginger and spring onion leaves.
When we think of fish dishes, we usually cook them through baking, frying, or saute with other vegetables. But, steaming is something that is not common because it tends to make the meat dry.
If you want to steam a whole fish, I highly recommend Pompano since this type of fish releases its natural oil, which makes the meat moist and tender.
If you are not familiar with what is this food about, it is a Chinese dish which they steamed in a cooking pot. Also, it is a popular dish in the Philippines, especially to the Chinese-Filipino community.
The first time I tried steamed Pompano is when I ate in a Filipino-Chinese restaurant called Majestic. And I can tell you this is one of the most recommended fish you should try. Not only it is delicious, but it is simple dish to make.
Why is Pompano better than other fish?
There are 2 reasons why is pompano fish better than other fishes like Grouper, Snapper, or Spanish Mackerel.
- The whole fish itself contains more meat and fewer bones, which you wouldn't need to ask someone to debone for you. Honestly, no one like to eat meat that has many bones, which will be inconvenient and hassle for you.
- When steaming, the Pompano fish released its oil, which makes the meat very tender and moist. You might think its fatty, but it is a healthy dish since we don't use any cooking oil when sautéing or frying. Also, just for your information, fish naturally contain healthy fats and it is rich in protein.
Below are the list of important ingredients I use to make this delicious Steamed Pompano recipe:
- Pompano: In the fish market, they either sell the Medium or the Large size. But in this recipe, I am using the latter.
- Herbs: To add the flavor of both the fish and sauce, you will need the stalk of the Lemongrass, the leaves of the Spring onion, and Ginger.
- Other Ingredients: To make the sauce, you will need water, soy sauce, sesame oil, and brown sugar.
Things to do first
Before cooking this dish, it is important that you must rub the fish with salt and lemon. Leave it for a few minutes before you wash it with water. This will help remove the fishy odor before you steam it.
Step by Step Instruction
To cook Steamed Pompano with Soy Sauce, there are 2 things to do: Steaming the Fish; and Making the Sauce.
I. Steaming the Fish
- Once the fish is washed and cleaned, I place it on the foil where I put the sliced lengthwise green onion, garlic, and the stalk of the lemongrass inside the belly and on top of the fish.
- Next, I cover it with foil which I transfer into the steamer. I let it steam for 20 minutes to make sure the pompano is cooked.
- Once done, remove the juice from the fish. Set aside.
II. Making the Sauce
- This part is way easier. All I did is just prepare a small pan and combine soy sauce, brown sugar, water, sliced ginger, and spring onion.
- Let it simmer for 10 minutes until the sauce fully absorbs the flavor of the herbs.
- Once done, transfer the steamed fish to the plate and pour the seasoned soy sauce. And you are done.
Recipe Frequently Asked Question (FAQ's)
You will need a steamer tray and an empty cooking pot, where you will place the steamer and the fish on it.
If soy sauce is not your type, you can switch it with oyster sauce or black bean sauce.
I like to serve it with white rice and Pancit Canton noodle. Furthermore, I also like to serve it with a vegetable dish such as my Filipino Chop Suey.
Other Fish Recipes to Try
Here are other delicious fish recipes to try making at home:
📋 Recipe Card
- 1 whole pompano fish
- ¼ cup of soy sauce
- ¾ cup of water
- 2 teaspoon of brown sugar
- 1 teaspoon of sesame oil
- 1 stalk of lemongrass
- ½ cup julienned Ginger
- ½ cup julienned Spring Onion
- Lemon and Salt (for cleaning the fish)
Steaming the Fish
- Place a fish on the foil. Add the julienned ginger and the green leaves of the spring onion on the belly and above the fish.
- Add the steamer tray on the cooking pot with water. Turn on the heat
- Cover the fish with the foil and transfer into the pot. Once it started to boil, lower the heat and let it simmer for 20 minutes.
- Once done, discard the excess water from the fish. Set aside.
Making the Sauce
- In an empty pan, pour the soy sauce and add the brown sugar, sesame oil, water, ginger and spring onion. Turn on the heat
- Let it simmer for 5 to 10 minutes to help the sauce absorb the flavor of the herbs.
- Once done, remove the foil and transfer the fish into the plate. Pour the sauce on it and garnish with chopped spring onion and the julienne ginger, that was simmered in the pan.
- Before cooking, rub it with salt and lemon first, followed by washing it water. This will help remove the fish odor.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 158Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 32mgSodium 1403mgCarbohydrates 17gFiber 2gSugar 4gProtein 18g