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Pinangat na Pompano Recipe

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4.2 from 3 reviews

Pinangat na Pompano is a traditional Filipino sour fish stew featuring whole golden pompano simmered in a tangy Tamarind broth with aromatic garlic, onions, ginger, and fresh tomatoes. This comforting dish delivers a perfect balance of savory and sour flavors, ideal for a hearty family meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Fish

  • 2 pieces whole Golden pompano, cleaned and gutted
  • Salt and pepper to taste

Sautéed Aromatics

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and minced

Broth and Seasoning

  • 2 large Roma tomatoes, chopped
  • 1 tablespoon fish sauce
  • 2 cups water
  • 1 tablespoon tamarind powder

Instructions

  1. Season Fish: Wash the pompano inside and out thoroughly. Pat dry with paper towels. Optionally, cut the fish in half for easier serving. Season generously with salt and pepper to taste.
  2. Sauté Aromatics: Heat canola oil in a wide pan over medium heat. Add chopped onions, minced garlic, and ginger. Stir occasionally and cook until the aromatics become soft and fragrant, about 3 to 5 minutes.
  3. Cook Tomatoes: Incorporate the chopped tomatoes into the aromatics. Mash them gently with the back of a spoon and cook until they soften and start releasing their juices, about 3 to 5 minutes.
  4. Add Fish Sauce: Pour in the fish sauce and stir. Allow it to cook for an additional minute to blend flavors.
  5. Add Water and Boil: Add 2 cups of water to the pan. Bring the mixture to a boil and let it cook for 2 to 3 minutes or until the tomatoes are completely softened and the broth flavors meld.
  6. Add Tamarind Powder: Stir in the tamarind powder until it fully dissolves into the broth, creating the sour base of the stew.
  7. Cook Fish: Place the seasoned pompano in a single layer into the simmering broth. Lower the heat and cover the pan. Let the fish cook gently for 10 to 15 minutes until it is cooked through and the liquid has reduced slightly.
  8. Final Seasoning and Serve: Taste the stew and adjust seasoning with salt and pepper if necessary. Serve the pinangat na pompano hot, paired with steamed rice for a comforting meal.

Notes

  • Cutting the pompano into halves can help it cook more evenly and makes serving easier.
  • If fresh tamarind is available, it can be boiled and used instead of tamarind powder for a fresher sour flavor.
  • Adjust the amount of tamarind powder depending on your preferred level of sourness.
  • Use a wide pan to ensure the fish cooks evenly in a single layer.
  • Ensure the fish is fresh for the best flavor and texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Filipino

Find it online: https://recipesvibe.com/pinangat-na-pompano-recipe/