Recipe: Steamed Pompano 🐠

Steamed Pompano 🐠 just the way I like it. Lots and lots of wansoy or cilantro. .

Simply clean and stuff some pounded ginger inside the fish belly and steam for 8-10 minutes in medium heat where you can see the water simmering but not boiling. Make sure it’s fully thawed and not frozen. 

Prepare and mix the following:

• 1/4 cup kikkoman #light soysauce, 
• 3 tbsp. ricewine or chinese cookingwine. 
• 1/2 tsp. grated ginger, 
• 1/2 tsp. scallions sliced thinly. 
• 1 grated clove of garlic and

1. Finely chopped wansoy stems (don’t wanna waste it). Reserve the leaves for garnish. 
2. Transfer the fish in a dish and pour the sauce all over the fish and top with the wansoy leaves. 
3. We’re not done yet. 
4. Heat 3-4 tbsps. of cooking of you choice except olive until hot. 
5. Pour this over the fish. (Ama uses this technique but I don’t really know why) 
6. And finally drizzle with sesame oil. 

Happy Eats 👍🏼