0 0
GINGER SOY STEAMED POMPANO

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 piece Pompano Fish
1/2 piece Lemon optional
Water for steaming
Sauce
2 tbsp. Ginger grated
1/8 cup Light Soy Sauce
1 tbsp. Water
1 tbsp. Cooking Wine
1/2 tsp. Sesame Oil
1 tsp. White Sugar
2 tbsp. Garlic toasted
3 tbsp. Parsley chopped

Nutritional information

367k
Energy
39.3g
Protein
20.3g
Fat
5.17g
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

GINGER SOY STEAMED POMPANO

Pinasingawang Pompano

Features:
  • Gluten Free
Cuisine:

Quick and easy Asian fusion fish recipe

  • 40 minutes
  • Serves 2
  • Easy

Ingredients

  • Sauce

Directions

Share

This recipe for Ginger Soy Steamed Pompano Fish. Steaming the fish is a healthy cooking technique that gives it a delicious, clean-taste while keeping it moist.

You can use a steamer cooker but can always improvise if you don’t have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter!

Steps

1
Done

Prepare the fish

Clean the pompano fish by removing the guts and gills. Scrape off the fine scales. Cut off the fins and tail. Wash under running water (cold water if available). Then, make a diagonal incision along the entire length of the fish - from below the head to just above the tail.

2
Done

Prepare the sauce

In a bowl, mix the grated ginger, soy sauce, sugar, and sesame oil together.

3
Done

Cook the fish

TO STEAM: Place the fish on an aluminum foil. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Carefully seal all edges of the foil to form enclosed packets. Steam the fish over briskly boiling water for 30 minutes. You can use a steamer cooker but can always improvise if you don't have. Instead, you can use a large deep pan with a rack in it. Fill it with water up to the level of the rack. On top, place the fish dish (heat-proof) or fish in a foil packet and cover with lid.

OTHER METHOD - TO BAKE:
Place the fish on a heat proof plate or in a large baking pan. Pour the sauce over the fish. Top with some parsley (leave some for toppings later). Cover it with aluminum foil and bake in a pre-heated oven at 175C for 20 minutes. After 20 minutes, remove the foil and bake each side for 5 minutes.

4
Done

Plating

When the fish is done, remove from the heat and carefully transfer to a plate including the sauce. Sprinkle with toasted garlic and chopped parsley. Squeeze lemon on top.

Mrs. HBC

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Korean Chicken Bulgogi Kimbap
Homemade Kimchi
next
Kimchi
previous
Korean Chicken Bulgogi Kimbap
Homemade Kimchi
next
Kimchi
Close Bitnami banner
Bitnami