Steaming Pompano Perfection: A Simple Guide To Deliciousness

Pompano is a saltwater fish with firm, white flesh and a mild, sweet flavour. It is considered one of the world's most edible fish due to its lack of scales and minimal bones. A popular way to cook pompano is to steam it, a gentle cooking method that preserves the natural flavours and textures of the fish. This easy recipe for steamed pompano with soy sauce, ginger and scallions is a tried and true family favourite. The key to creating the perfect steamed pompano is in the preparation.

Cleaning and preparing the pompano

Firstly, start by rinsing the pompano under cold running water. Use a pair of scissors to carefully cut open the belly and remove all the innards, gills, and fins. Rinse the fish again, paying attention to the cavity, to ensure there is no remaining blood or residue. Pat the fish dry with paper towels.

Next, it's time to season the pompano. Add diagonal cuts or scores on both sides of the fish's body. These cuts will help with even cooking and allow the seasonings to penetrate the flesh. Sprinkle salt and pepper on both the body and cavity of the fish. You can also add other seasonings like herbs or a splash of lemon juice to enhance the flavour. Don't forget to stuff the cavity with green onions and ginger. This simple step adds immense flavour to the dish.

Once your pompano is cleaned, seasoned, and stuffed, it's now ready for steaming. Place the fish on a heat-proof plate or bowl that fits into your steamer. If you don't have a steamer, you can use a wok with a stainless steel steaming rack or a deep pan with a wire steamer rack.

Scoring and seasoning the fish

Firstly, rinse the fish under cold running water to ensure it is clean. Use a pair of scissors to cut open the belly and remove all the innards and gills. You can also cut the fins with scissors or a sharp knife. Rinse the fish again and then pat it dry with paper towels.

Next, it's time to score the fish. Use a sharp knife to make diagonal cuts or cross cuts on the body of the fish. These cuts will help the fish cook evenly and allow the seasoning to penetrate the flesh. Be careful not to cut all the way through the fish.

Now you can season the fish. Start by sprinkling salt and pepper on both sides of the fish. You can also add other seasonings like herbs or lemon juice to enhance the flavour. Then, stuff the cavity of the fish with sliced ginger and green onions (scallions). The ginger will add a warm, spicy, peppery flavour, while the green onions will add colour, freshness, and an extra layer of flavour.

If you want to add more flavour, you can also marinate the fish in a mixture of light soy sauce, liquid seasoning, sesame oil, sugar, and water. Alternatively, you can drizzle hot oil over the fish after steaming to bring out its aroma and flavour.

Once the fish is scored and seasoned, it's ready to be steamed!

Making the sauce

While the pompano is steaming, you can make the sauce. The sauce is a key component of the dish, adding flavour and moisture to the steamed fish. The ingredients you will need for the sauce are:

• Ginger
• Soy sauce
• Sesame seed oil
• Chicken broth
• Sugar
• Green onion (scallions)
• Vegetable oil

First, sauté ginger slices (and optional chilies) in warm vegetable oil to enhance their aroma and flavour. Next, add the remaining sauce ingredients: soy sauce, chicken broth, and sugar. Simmer this mixture until the sugar dissolves. That’s it! Easy!

You can also add fried shallots or garlic to the sauce for garnish. Simply fry these in oil separately and sprinkle on top of the sauce-covered fish.

Steaming the pompano

Preparation

Firstly, clean the pompano by rinsing it under cold running water. Use a pair of scissors to cut open the belly, then gut and remove all the innards and gills. Wash the fish again and pat it dry with kitchen paper. Next, make 2-3 diagonal cuts on the body of the fish to allow for even cooking and to help the seasoning penetrate the flesh. You can also add some cross cuts to the fish to help it cook evenly, but be careful not to cut all the way through.

Seasoning

Season the pompano with salt and pepper, and stuff the cavity with green onions and ginger. You can also add onion leeks to the cavity. Brush the fish with a layer of oil, including the head and tail, and sprinkle with fine salt.

Steaming

Place the pompano on a heat-proof plate or in a shallow bowl and put it in the steamer. The bowl or plate should be big enough for the whole fish. Steam the fish for 8-10 minutes if it's a medium-sized pompano, or 25-30 minutes for a larger fish. To check if the fish is cooked, poke a fork or chopstick into the thickest part of the fish – it should flake easily.

Sauce

While the pompano is steaming, you can make a sauce by mixing soy sauce, mirin or Shaoxing wine, and water. You can also make a ginger sauce by sautéing ginger slices in warm oil and adding other sauce ingredients, such as chicken broth and sugar.

Serving

Transfer the pompano to a serving plate and pour the sauce over the fish. Garnish with freshly chopped green onions, cilantro, and fried garlic and shallots. You can also heat some vegetable oil until very hot but not smoking, and pour this over the garnishes. Serve the steamed pompano immediately, with steamed white rice or noodles.

Serving suggestions

Steamed pompano is a delicious and healthy dish that can be served in a variety of ways. Here are some suggestions to elevate your dish and impress your guests:

Rice or Noodles:

Steamed pompano is often served with a bowl of steamed white rice. The rice pairs perfectly with the fish, absorbing the delicious sauce and creating a satisfying meal. Alternatively, you can also serve it with noodles, which go well with the savoury sauce.

Vegetables:

Pair your steamed pompano with stir-fried or steamed vegetables. This adds colour, texture, and nutritional value to your meal. Choose your favourite vegetables or opt for classic Asian options like bok choy, broccoli, or carrots.

Garnishes:

Don't skimp on the garnishes! Fried garlic, fried shallots, and sliced scallions or green onions not only make your dish look more appealing but also enhance its flavour and aroma. These garnishes are simple yet effective ways to take your steamed pompano to the next level.

Sauce:

The sauce plays a crucial role in steamed pompano. A combination of ginger, soy sauce, and sesame oil creates a savoury and mouthwatering flavour. You can also add other ingredients like onion leeks, sugar, chicken broth, or chilli for an extra kick. Don't be afraid to experiment with different sauces to find your favourite.

Sides:

If you're looking for some side dishes to accompany your steamed pompano, try Chinese-style recipes such as Quick & Easy Scallion Oil Noodles, Vegetable and Turkey Dumplings with Black Vinegar Dipping Sauce, or Chinese Fried Sesame Balls (Jian Dui). These sides will add variety and flavour to your meal.

Remember, presentation is key! Arrange your steamed pompano on a serving platter, drizzle it with sauce, and top it with garnishes to create an eye-catching dish that your guests will surely love. Enjoy the delicious flavours and aromas of this simple yet impressive dish.

Frequently asked questions