Steamed Pompano With Ginger Sauce
Recipe byIf 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.
Ingredients
- 800 grams pompano
- 4 tablespoons ginger grated
- ¼ cup light soy sauce
- 1 teaspoon sesame seed oil
- fried garlic
- cilantro chopped
Instructions
- 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