Kinilaw or Kilawin na Tuna
February 26, 2016
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Pinangat na Pampano

Pompanos are “deep-bodied, toothless fishes with small scales, narrow tail base, and a fork tail.” Silver in color with a blue back, the pompano fish grows to a length of about 45cm (18 inches) and weigh of about 1kg (2 pounds). It is regarded to be very tasty fish and is favored in the American Atlantic and Gulf coasts.

Pinangat, on the other hand, refers to the Filipino cooking method wherein meat or fish is poached incalamansi or lemon squeeze, kamias or tomatoes together with ginger and other spices.

The pinangat na pompano is a very delicious dish that one can easily make in less than 30 minutes. This dish is best consumed with steaming rice.

Here for the enjoyment of our kababayans is the Pinangat na Pompano:

Pinangat na Pampano
Prep Time: 30 mins
Cooking Time: 50 mins
Serves 4

1 Golden Pampano Fish (approximately 1 1/2 lb)
2 medium-sized diced tomatoes
1 medium-sized diced onion
1 medium-sized ginger
1 tablespoon salt or fish sauce
1 tablespoon calamansi juice
salt and pepper to taste

Clean fish thoroughly, cut into 3 pices and rub with sea salt then set aside.
In a pot, bring 3 1/2 cups of water to a boil.
Add in tomatoes, onion, ginger and fish sauce (or salt) and pepper.
Let it boil for 15 to 20 minutes in low to medium heat until tomatoes are almost reduced to skin.
Add the calamansi juice and boil for another 5 minutes.
Add in the fish and cooked for 20 to 30 minutes.
(Optional) Add some vegetables like, jalapeño, tomato and onion simmer for 3 minutes. Serve while hot.

Enjoy your pinangat na pampano!