Steamed Fish is a simple yet so flavorful style of cooking fish. Enjoy the medley of savory and sweet with a hint of heat of this dish.
I personally love steamed fish. Aside from kinilaw which is the ultimate favorite of my loves, this dish is a close second.
I love the combination of flavors of this recipe. A spoonful of fish together with the sauce, ginger and scallions is just perfect, paired with rice.
Ingredients
There are only a handful of ingredients for this dish. They are the following:
- 1 fresh Pompano fish – about 1.5 lb or less
- 1 medium size onion – used to stuff the fish
- 1 small stem of lemongrass – used for aromatics, to remove the fishy smell
- 2 inches thumb of ginger – sliced is thin strips or julienne
- 2 tablespoons of soy sauce
- 1.5 tablespoons of sugar
- 1.5 tablespoons of Olive oil
- 1/2 teaspoon of black pepper powder
- 4 tablespoons water
How to Make Steamed Pompano Fish
Start by steaming the fish. Stuff the fish slit with onion and lemon grass. Place the fish in the steamer and steam for 15-20 minutes or until fish is done. Discard the water from the steamed fish and set aside.
Mix the sugar, soy sauce, black pepper powder and water.
Heat oil in the pan under medium to low heat. Put in the ginger and scallions (reserve some for garnish). Saute for 1 minute. Add in the sauce mixture and cook until boiling, about 2 minutes. Pour the sauce to the steamed fish and garnish with the some ginger, scallions and red bell pepper.
Steamed Fish (Pompano)
Equipment
- Frying Pan
Ingredients
Steamed Fish
- 1 whole Pompano Fish fresh, cleaned
- 1 pc Onion sliced, for stuffing
- 1 steam Lemon Grass rolled, for stuffing
For Sauce
- 2 thumb Ginger 2 inches long, jullienned
- 2 tbsp Soy sauce
- 1.5 tbsp Sugar
- 1.5 tbsp Olive oil
- /2 tsp Black Pepper powder
- 4 tbsp Water
Instructions
- Stuff the fish slit with onion and lemon grass. Place the fish in the steamer and steam for 15-20 minutes or until fish is done. Discard the water from the steamed fish and set aside.
- Mix the sugar, soy sauce, black pepper powder and water.
- Heat oil in the pan under medium to low heat. Put in the ginger and scallions (reserve some for garnish). Saute for 1 minute. Add in the sauce mixture and cook until boiling, about 2 minutes.
- Pour the sauce to the steamed fish and garnish with the some ginger, scallions and red bell pepper.
- Serve with steamed rice.
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