Pinangat na Pompano in Coconut Cream
Savory Filipino Fish Dish with a Creamy Twist
A traditional Filipino dish featuring pompano fish simmered in rich coconut cream, enhanced with a medley of aromatic ingredients.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Pompano Marinade
For the Coconut Cream Sauce
For Flavor & Aroma
Preparation
Marinating the Pompano Fish
Clean the fish
Clean the pompano thoroughly under cold water and pat dry.
Season the fish
Rub the calamansi juice all over the fish and season with salt and pepper.
Marinate
Let it marinate in the fridge for at least 30 minutes.
Preparing the Ingredients
Heat the oil
Heat oil in a large pot over medium heat.
Sauté aromatics
Sauté the onions until translucent, then add garlic and cook until fragrant.
Add flavorings
Stir in the ginger, lemongrass, and tomatoes.
Ensure not to boil the coconut cream to keep it from curdling.
Cooking Process
Simmer the Sauce
Combine coconut cream and milk in the pot, then bring to a gentle simmer.
Cook the Fish
Gently place marinated pompano into the simmering sauce and let it cook through.
Final Touch
Stir in the fish sauce, sugar, and chili leaves just before serving.
Plating & Serving
Pinangat na Pompano in Coconut Cream
Pinangat na Pompano in Coconut Cream
Plating & Serving
Serve the pompano on a platter, surrounded by the aromatic coconut sauce, topped with fresh chili leaves for presentation.