Pinangat na Pampano

Golden pampano definitely tops my fave fish list. I find its succulent, fat meat sturdy in various modes of cooking and its mild flavor accommodating to different types of spice additions. It is, however, best showcased “pangat-style”, with a barely-there sauce of tomatoes, onions and the sour notes of tamarind.

Makes 4 Servings

Ingredients

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, peeled and sliced to slivers
2 tbsps tamarind soup base powder
1 cup water
2 tbsps vegetable oil
salt and pepper

Procedure

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 and over medium heat, bring to a slow boil. Stir in tamarind soup base powder. Carefully slide in fish into skillet. Lower heat, cover and simmer until fish is cooked and broth is reduced. Season with salt and pepper to taste.

 

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