Pampano sa Kamatis (Golden Pompano and Tomatoes)
Pompano is highly regarded both as a food and a game fish. Its succulent, fat meat holds together well in various modes of cooking and its mild flavor tolerates different types of spice additions. It is very easy to filet and provides good yield. Although pompano inhabits waters from Massachussetts to Brazil, they are most abundant in Southern Florida. According to Chef de Cuisine, the Florida wild-caught variety “offer the highest per pound prize for any marine fish in the continental United States”.
I believe the kind I purchased from Island Pacific are fished from China. Their price was friendly at $2.99 a pound, roughly $8 for two average-sized fish, and definitely more affordable compared to salmon or halibut which range from $3.99 to $5.99 per pound.
Makes 4 Servings
2 whole golden pompano fish, cleaned and gutted
5 tomatoes, chopped
1 medium onion, sliced
2 to 3 cloves garlic, minced
1 thumb-size fresh ginger, sliced to slivers
2 tbsps tamarind soup base powder
1 cup water
2 tbsps vegetable oil
salt and pepper
In a wide pan or skillet, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic.
Add in tomatoes. Continue to saute until tomatoes are softened.
Pour in water. Simmer to a slow boil. Stir in tamarind soup base powder.
Carefully slide in fish into mixture. Cover and simmer in low heat until fish is cooked and broth is reduced. Season with salt and pepper to taste.
TIPS:
1) This dish is comparable to “pinangat”, where almost no juice or broth is left. I personally prefer it with a little more sauce to spoon and enjoy with my hot rice. Please modify quantity of water to add, according to tastes.
2) I also like mine “sour” so I really go tamarind happy. Again, adjust per preferences.
Fish and Seafood Recipes in The CookMobile Archive:
Shrimp and Chicken Wonton Soup
