You can easily eat Pompano whole through frying, steaming, baking, and poaching, or as fillets making it worthy to be called  “The world’s most edible fish” by food connoisseurs.

Pompano is commonly mistaken as “Talakitok” or “Sapsap” because of its silver colour and rounded body shape that holds together any type of cooking very well. Most Filipinos however, find it best when it’s steamed as it produces natural oil when cooked with heat — this oil gives a nice medium succulent taste.  

Enjoy this Steamed Pompano with a twist at home. 

Follow these steps: 

Steamed Pompano

Ingredients

1 whole Sarangani Bay Pompano, cleaned and gutted
2 tsp Garlic, minced
2 stalks Lemongrass, thinly sliced
2 Red chilies, chopped
2 tbsp Calamansi Juice
1 tbsp Fish sauce
1/2 tsp Sugar
2 tbsp Hot water
Chopped Spring onion
Coriander and Calamansi for garnish

 Procedure

1. Place 1 stalk of lemongrass on plate, put fish on top, and steam over medium heat for 8-10 minutes.
2. In a small bowl, mix calamansi juice, fish sauce, water, spring onion, and sugar.
3. In a small amount of oil, saute garlic and remaining lemongrass together with chili until fragrant. Remove from heat and add into the calamansi mixture. Mix well.
4. Remove fish from steamer. Pour over the calamansi mixture on fish. Steam again for 2 minutes.
5. Serve fish hot. Garnish with wansoy and calamansi.