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.
Servings: 4 Servings
Calories: 389kcal
Ingredients
- 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
- Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
- In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
- Add tamarind powder and stir until dissolved.
- 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.
- Season with salt and pepper to taste. Serve hot.
Notes
To make serving easier, you can cut the golden pompano into halves or thirds, depending on their size.
Nutrition
Calories: 389kcal | Carbohydrates: 7g | Protein: 69g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 170mg | Sodium: 541mg | Potassium: 1179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 6.8mg | Calcium: 53mg | Iron: 2.2mg