Pinangat
na Pompano stewed in tomatoes and tamarind is an easy one-pan meal the
whole family will love. With plump fish and tangy sauce, this Filipino
dish is delicious with steamed rice.
- 2 pieces whole Golden pompano, cleaned and gutted
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cups water
- 1 tablespoon tamarind powder
Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste. In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened. Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices. Add fish sauce and continue to cook, stirring occasionally, for about 1 minute. Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened. Add tamarind powder and stir until dissolved. Add
fish in a single layer. Lower heat and cover. Continue to cook for
about 10 to 15 minutes or cooked through and liquid is reduced. Season with salt and pepper to taste. Serve hot.
Recipe courtesy of Kawaling Pinoy
https://www.kawalingpinoy.com/pinangat-na-pompano/...
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