Main Course · Dinner · Filipino ·

Pinangat na Pompano in Coconut Cream

Name: Pinangat na Pompano in Coconut Cream
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 whole pompano fish, cleaned and gutted; 1/2 cup calamansi juice, or lemon juice; Salt and pepper, to taste; 1 tablespoon vegetable oil; 1 onion, chopped; 4 cloves garlic, minced; 2 cups coconut cream; 2 cups fresh coconut milk; 2 tablespoons fish sauce; 1 teaspoon sugar; 1/2 cup chili leaves, (dahon ng sili) or spinach; 1 thumb-sized ginger, sliced; 2 stalks lemongrass, pounded; 5 pieces green finger chilies; 2 tomatoes, quartered

A traditional Filipino dish featuring pompano fish simmered in rich coconut cream, enhanced with a medley of aromatic ingredients.

4.8(420 reviews)

·By Ethan Brooks·October 7, 2025

Pinangat na Pompano in Coconut Cream — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pompano Marinade

For the Coconut Cream Sauce

For Flavor & Aroma

Nutrition

Per serving

Calories: 590 kcal
Protein: 29 g
Carbs: 18 g
Fat: 49 g
Fiber: 3 g

Whole recipe

Total

Calories: 2359 kcal
Protein: 116 g
Carbs: 73 g
Fat: 194 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 whole pompano fish cleaned and gutted	826	94	0	48	0
1/2 cup calamansi juice or lemon juice	50	1	13	0	1
Salt and pepper to taste	0	0	0	0	0
1 tablespoon vegetable oil	120	0	0	14	0
1 onion chopped	44	1	10	0	2
4 cloves garlic minced	18	1	4	0	0
2 cups coconut cream	792	8	16	88	4
2 cups fresh coconut milk	400	4	8	44	0
2 tablespoons fish sauce	18	4	0	0	0
1 teaspoon sugar	16	0	4	0	0
1/2 cup chili leaves (dahon ng sili) or spinach	5	0	1	0	1
1 thumb-sized ginger sliced	6	0	1	0	0
2 stalks lemongrass pounded	5	0	2	0	0
5 pieces green finger chilies	15	1	4	0	2
2 tomatoes quartered	44	2	10	0	2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pompano Fish

1
Clean the fish
Clean the pompano thoroughly under cold water and pat dry.
2
Season the fish
Rub the calamansi juice all over the fish and season with salt and pepper.
3
Marinate
Let it marinate in the fridge for at least 30 minutes.

Preparing the Ingredients

1
Heat the oil
Heat oil in a large pot over medium heat.
2
Sauté aromatics
Sauté the onions until translucent, then add garlic and cook until fragrant.
3
Add flavorings
Stir in the ginger, lemongrass, and tomatoes.
Tip: Ensure not to boil the coconut cream to keep it from curdling.

How to Make Pinangat na Pompano in Coconut Cream

Total time: 1 h 33 min · Yields 4 servings

1
Simmer the Sauce
Combine coconut cream and milk in the pot, then bring to a gentle simmer.
2
Cook the Fish
Gently place marinated pompano into the simmering sauce and let it cook through.
3
Final Touch
Stir in the fish sauce, sugar, and chili leaves just before serving.