2 - 3 servings
How to cook Filipino Paksiw na Pompano
- 1 medium or large size whole pompano fish
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons patis (fish sauce)
- 2 tablespoons olive oil or just ordinary cooking oil
- 4 cloves garlic, minced
- 1/2 cup red onions, sliced
- 2 tablespoons ginger, sliced thin
- 6-8 whole black peppercorns
- 2-3 fresh chili pepper (sili pepper)
- 3 bay leaves
- 1 stalk fresh spring onions, chopped for garnish (optional)
- 1 medium tomato, sliced for garnish (optional)
- Salt and pepper, to taste
- Spread half of the spices (garlic, onions and ginger) on the pan.
- Arrange the fish on top of it.
- Pour vinegar, water, patis, oil and whole black peppercorns.
- Arrange on the sides and top of the fish the remaining spices.
- Cover and cook in medium fire.
- Carefully turn the fish to the other side after few minutes it started to boil.
- When the vinegar reached low level, add chili peppers and bay leaves.
- Simmer for more minutes. Add salt and pepper to taste.
- Transfer to serving plate and garnish with spring onions and tomatoes.
The Filipino Paksiw na Pompano is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Don't be afraid to substitute tilapia
, bangus (milkfish), or any other popular fish for pompano.
This recipe for Filipino Paksiw na Pompano serves/makes: 2 - 3 servings
The Filipino Paksiw na Pompano recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Pompano
Preparation Method: Poached/Simmered