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