Steaming Pompano Perfection: A Panlasang Pinoy Guide

Steamed pompano is a classic Filipino dish that is both delicate and flavorful. The natural flavours of the fish are enhanced by the addition of salted eggs, vegetables, and spices, and it is typically wrapped in banana leaves or aluminium foil to seal in the juices and create a unique aroma. This simple yet elegant recipe is a favourite in many Filipino households and is often served during special occasions or as a comforting family meal. The dish is not only delicious but also healthy, as pompano fish is rich in protein and omega-3 fatty acids. The addition of vegetables such as celery, onion, and tomatoes provides vitamins and minerals, making it a wholesome and nutritious dish.

How to prepare the pompano for steaming

Preparing the pompano for steaming is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare pompano for steaming:

Cleaning and Gutting:

Start by cleaning the pompano thoroughly. Remove the gills and internal organs, including the gut. You can also scrape the skin with a small knife to get rid of the fine scales. Pompano has very small scales, so this process should be relatively easy.

Cutting and Slitting:

Once the fish is cleaned, cut off the fins and tail. Then, make a diagonal incision along the entire length of the fish. This incision should be about one-fourth inch deep and start half an inch below the head, ending half an inch above the tail. This step helps the fish cook evenly and allows the flavours to penetrate.

Seasoning:

After making the incision, season the fish with salt and ginger. Sprinkle both the inside and outside of the fish with salt to taste, and add about half a teaspoon of finely chopped or grated ginger. The ginger adds a subtle warmth and depth of flavour to the dish.

Wrapping (Optional):

If you plan to wrap your pompano in banana leaves or aluminium foil, as is traditional in the Filipino method, this is the step to do so. Place each fish on an individual piece of foil or banana leaf. If using banana leaves, ensure they are fresh, as they impart a unique aroma and flavour to the dish.

Stuffing and Topping:

If you are wrapping the fish, divide your chosen vegetables, such as celery, onion, and tomatoes, into four portions, along with salted eggs. Place a portion on top of each fish. If you are not wrapping the fish, you can stuff the cavity with these ingredients instead. The salted eggs add a savoury, creamy element to the dish.

Final Preparations:

If you have chosen to wrap your pompano, carefully seal the foil or banana leaf around the fish, ensuring that the juices and flavours are locked in. If not, you can place the fish directly on a heat-proof plate, ready for steaming.

Your pompano is now prepared and ready for the steaming process!

Seasoning the pompano

To begin seasoning the pompano, make a diagonal slit on both sides of the fish. This technique not only helps the fish cook evenly but also allows the flavours of the spices to penetrate the flesh. After making the incisions, sprinkle the fish generously with salt. Salt is essential for bringing out the natural sweetness of the fish and enhancing its overall flavour.

The next key ingredient in seasoning the pompano is ginger. Finely chop or grate about half a teaspoon of ginger and sprinkle it over the fish. Ginger adds a subtle warmth and depth of flavour to the dish. Its unique aroma and slightly spicy taste complement the delicate flavour of the pompano.

For an extra boost of flavour, you can also stuff the cavity of the fish with aromatic ingredients like onions and garlic. These ingredients not only add flavour but also help to moisten the fish from the inside as it steams. If you want to get creative, you can even add chopped celery, onion, tomatoes, and salted eggs to the fish cavity. These ingredients will infuse the fish with rich flavours and make it even more appetising.

Once you have applied the salt and ginger (and any additional ingredients of your choice), carefully wrap each fish in individual pieces of foil. This step is important to ensure that the juices and flavours are sealed in, creating a moist and tender dish.

Finally, before placing the fish in the steamer, consider brushing the surface with a mixture of soy sauce, sesame oil, and grated ginger. This step is optional but will add a delightful savoury and slightly sweet flavour to the pompano.

Wrapping the pompano

Start by making a diagonal slit on both sides of the cleaned and gutted pompano. This step will help the fish cook evenly and allow the flavours to penetrate. Then, season the fish with salt and ginger. Ginger adds a subtle warmth and depth of flavour to the dish.

Now it's time to assemble the parcels. Place each fish on an individual piece of foil or banana leaf. Divide your chosen vegetables, such as celery, onion, tomatoes, and salted eggs, into four portions. Place one portion on top of each fish. If you're feeling creative, you can also add other aromatic ingredients like onions or leeks to the fish cavity. This will infuse the fish with rich flavours that will tantalise your taste buds.

Once the vegetables are in place, it's time to wrap everything up securely. For banana leaves, carefully fold and tuck the sides to create a sealed package. If you're using aluminum foil, bring the sides up and crimp them together to seal in the juices and flavours.

The wrapping process is not just about convenience or presentation; it's an essential part of the cooking technique. By steaming the fish in these parcels, you're ensuring that the flavours meld together while keeping the fish moist and tender. This traditional Filipino cooking method has been used for centuries and adds a unique aromatic quality to the dish.

Steaming time and temperature

Steaming pompano is a delicate process that requires attention to time and temperature to achieve the best results. The goal is to gently steam the fish over medium heat, ensuring it cooks evenly and absorbs the flavours of the other ingredients.

The recommended steaming time for pompano is around 45 minutes. However, it is important to note that the size and thickness of the fish may vary, so adjustments should be made as needed. For smaller or thinner fish, check for doneness after about 30 minutes, while larger or thicker fish may require additional steaming time.

To optimise the steaming temperature, aim for a gentle steam over medium heat. A steady, consistent temperature will ensure the fish cooks through without drying out or becoming overcooked. If using a stovetop steamer, maintain a brisk boil or rapid boil, adjusting the heat source as necessary to prevent the water from boiling too vigorously or not enough.

When steaming pompano, it is essential to use a reliable cooking timer and periodically check the fish's progress. The fish is done when it is tender and can be easily flaked with a fork. Remember that it is better to slightly undercook than overcook the fish, as it will continue to cook even after being removed from the steamer due to residual heat.

Additionally, the choice of steaming equipment can impact the cooking time and temperature. Traditional bamboo steamers, stovetop steamers, and multipurpose cooker/steamers are all suitable options, each with unique characteristics that may influence the steaming process.

Serving suggestions

Steamed pompano is a classic Filipino dish that is often served during special occasions or as a comforting family meal. Here are some serving suggestions to elevate your steamed pompano experience:

Garnishes

Garnishes not only make your dish more visually appealing but also add a burst of flavour and texture. Try sprinkling toasted garlic and chopped cilantro or parsley on top of your steamed pompano. The crisp garlic adds colour and texture, while the cilantro or parsley adds depth and freshness. Don't forget to add a squeeze of lemon or lime juice to brighten up the dish!

Sides

Steamed pompano goes well with steamed rice, particularly when paired with the tangy sauce from the dish. If you want to add a crunchy element to your meal, serve it with sinangag (garlic fried rice). You can also offer fish sauce spiked with chilli peppers (siling labuyo) as a condiment on the side.

Accompaniments

If you're serving steamed pompano as a special occasion meal, consider preparing other Filipino dishes to create a feast. Some suggestions include Sweet and Sour Shrimps, Pork Tinola, and Garlic Butter Chicken Stir Fry.

Presentation

To enhance the aroma and flavour of your steamed pompano, consider wrapping the fish in banana leaves instead of aluminium foil. Banana leaves impart a unique fragrance and flavour that is distinctive to Filipino cuisine. For an extra touch of elegance, garnish the dish with additional herbs or vegetables, such as celery or onion rings.

Frequently asked questions