Main Ad

Pompano in Coconut Cream

Hi! Do you like fish? How about the taste of coconut? If yes, this fish recipe is perfect for you. We bought fresh pompano fish at a local wet market here in Los Banos, Laguna. Pompano meat is white, firm but can be easily flaked off and has a mild flavor. It's delicious to pair with coconut cream or in Tagalog, Ginataang PompanoLet's start cooking :-)

  • 4-6 cloves garlic
  • 2 regular size onions
  • 1-1/2 inch ginger
  • 2 pieces tomatoes
  • 1 piece pompano fish
  • 1 cup coconut cream
  • 1 cup coconut milk
  • 1/2 cup coconut water
  • mustard leaves
  • salt
  • pepper
  • olive oil

  1. Peel and chop the garlic and onions
  2. Wash the tomatoes and cut it into strips.
  3. Peel the ginger using a spoon and cut it into strips.
  4. Wash the mustard leaves and separate it into pieces.
  5. Wash and clean the fish very well, removing the innards. You can ask the fish seller to do this for you.
Cooking Instructions:
  1. In medium heat, heat the oil in the pan.
  2. Saute the garlic for 1-2 minutes.
  3. Add in the onions and tomatoes and cook for 1-2 minutes.
  4. Mix in the ginger and cook for another minute.
  5. Layer the mustard leaves and the pompano fish.
  6. Pour the coconut cream and simmer for 10-15 minutes.
  7. Season with salt and pepper.
  8. At this point that the cream is too thick, pour in the coconut milk and simmer for another 10 minutes.
  9. To add more liquid to cook the fish, pour in the coconut water instead of plain water.
  10. Flip the fish and simmer for another 10-15 minutes.
  11. Do your final seasoning osalt and pepper according to taste.
You can eat it by itself but I feel it's better eaten with steamed white rice :-)

Serves 1-2

Watch the video here:

If you make this recipe, snap a pic and hashtag it #homebasedchef — We love to see your creations on InstagramFacebookTwitter!

Post a Comment