How to cook Steamed Whole Pompano with Black Bean Sauce
- 1 whole large pompano (or any white, firm, fleshy fish), about 1 1/2 pounds
- 2 tablespoons Oriental black bean sauce
- 2 cloves garlic, crushed and sliced as thinly as you can
- 1 thumb-sized piece ginger, cut into thin slivers
- 1 small bunch green onion, cut into 2-inch lengths then sliced finely lengthwise
- 1/2 small carrot, cut into thin slivers
- 2 tablespoons sesame seed oil
- 1/4 lemon
- Lay the fish flat and make 2 to 3 diagonal incisions about half an inch deep.
- Turn the fish over and make incisions on the opposite side as well.
- Spread a tablespoonful of black bean sauce on one side of the fish.
- Take a heat proof plate and lay the fish on it, the side with the black bean sauce facing down.
- Take another tablespoonful of black bean sauce and spread on the top side of the fish.
- Scatter the garlic and ginger all over the fish. For best results, stuff some of the ginger and garlic into the cavity.
- If you have a bamboo steamer large enough to hold the plate, use it. Otherwise, just take a large pan (a wok is good) and pour in about 4 cups of water.
- Place a heatproof bowl in the water and arrange the plate on top of the bowl. (The bowl makes sure that the plate is far enough from the water so that none splatters on the fish.)
- Steam the fish for 30 minutes.
- When the fish is done, scatter the carrot strips and green onion on top.
- You can choose to transfer the fish to a clean dish if you don’t want to serve it with the juices.
- Heat the sesame seed oil until smoking then pour all over the fish.
- Squeeze a quarter of a lemon over the fish.
- Serve the Steamed Whole Pompano with Black Bean Sauce by itself or with freshly steamed plain rice.
The Steamed Whole Pompano with Black Bean Sauce
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Steamed Whole Pompano with Black Bean Sauce serves/makes: 3 servings
The Steamed Whole Pompano with Black Bean Sauce recipe and pictures are adopted from The Philippine Cookbook.
Main Ingredient: Pompano
Preparation Method: Steamed