If you’re wondering whether the toasted garlic and chopped cilantro are necessary, I say yes. YES. They may just be garnish but there is ornamental garnish and garnish that elevates the experience of enjoying your food.The crisp garlic adds color and texture; the cilantro adds contrast and depth. I don’t know how to describe it but if you decide to cook this steamed pompano with ginger sauce, remember to include a few bits of garlic and cilantro with every mouthful so you’ll understand what I can’t describe exactly with words.
Clean the fish by gutting and removing the gills (pompano has very small fine scales and you can remove them easily by scraping the fish’s skin with a small knife).
Cut off the fins and tail.
Make a diagonal incision along the entire length of the fish, from half an inch below the head to half an inch above the tail about one-fourth inch deep.
Place the fish on a heat proof plate.
Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil.
Pour the mixed sauce over the fish, reserving about two tablespoonfuls for later use.
Steam the fish over briskly boiling water for about 30 minutes.
When the fish is done, remove the plate from the steamer and pour the reserved sauce over the fish.
Sprinkle with toasted garlic and chopped cilantro.
Notes
Updated from a recipe originally published in November 10, 2007