Pinangat na Pompano
Pinangat na Pompano stewed in tomatoes and tamarind is an easy one-pan meal the whole family will love. With plump fish and tangy sauce, this Filipino dish is delicious with steamed rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pieces whole Golden pompano, cleaned and gutted
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water
- 1 tablespoon tamarind powder
Instructions
- 1
Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
- 2
In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- 3
Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
- 4
Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- 5
Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
- 6
Add tamarind powder and stir until dissolved.
- 7
Add fish in a single layer. Lower heat and cover. Continue to cook for about 10 to 15 minutes or cooked through and liquid is reduced.
- 8
Season with salt and pepper to taste. Serve hot.