How to cook Pinangat na Pompano
- 2 whole (about 1 pound total weight) white pompano, cleaned and gutted
- 3 medium tomatoes, sliced crosswise into 1/4-inch thick rounds
- 1/4 cup calamansi or lime juice
- 3/4 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 1 pinch of freshly ground black pepper, plus more to taste
- Line the bottom of a medium-sized pan with half of the tomato slices.
- Lay the whole fish on top of the tomatoes and then cover the top with the remaining tomatoes.
- Add the calamansi juice and water, bring to a boil then add the olive oil, salt and pepper, and let it simmer over medium to low heat until the fish is cooked through, about 20 minutes.
- Adjust the balance between acid and salt by adding calamansi or salt to taste.
- Serve the Pinangat na Pompano hot with freshly steamed rice and don’t forget patis (Filipino fish sauce) for dipping.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
The Pinangat na Pompano is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Pinangat na Pompano
- pompano soured in calamansi and tomatoes.
Whole pompano, tilapia, sapsap (slipmouth), and talakitok (cavalla), are excellent choices for making fish pinangat. Fillets can certainly be substituted for whole fish if you’re too squeamish to eat with heads and bones but, I must tell, you clearly have no clue what you’re missing.
This recipe for Pinangat na Pompano serves/makes: 2 servings
The Pinangat na Pompano recipe is adopted from The Philippine Cook Book.
Main Ingredient: Pompano
Preparation Method: Poached/Simmered