Ginataang Pompano

Ginataang Pompano or “Ginataang Pompano with Coconut Milk” is a rich, healthy, and creamy Filipino dish that’s made of fried pompano fish, a mix of aromatics like garlic, ginger, and onions, adding depth by the addition of tomatoes and bay laves, finishing this with the creamy and nutty flavor of the coconut milk. With just a few ingredients and 5 easy steps, you can bring the taste of the Philippines right to your table.

Ginataang Pompano

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Marinade Time 15 minutes mins

Course Main Course

Cuisine Filipino

Ingredients

  

• 2 pieces pompano
• Salt and pepper to taste
• 1 thumb-sized ginger sliced
• 3 cloves garlic chopped
• 1 medium onion sliced
• 3 medium tomatoes sliced / quartered
• 2 cups coconut milk
• 4 to 5 green chillies
• Fish sauce to taste
• 1 bunch pechay or mustasa
• Oil for frying

Instructions

 

• Prepare the clean Pompano by giving it some slits on each side. Season with salt and pepper on both sides. Set aside for at least 15 minutes.
• In a pan with hot oil. Fry the fish in batches, flipping until both sides are golden. Set aside.
• In another pan, heat some oil and saute ginger for a bit. Before adding the garlic, then onions-cook until aromatic. Then add in the tomatoes, cook until soft enough to crush.
• Pour in coconut milk and place in the green chillies. Cook at low heat until it starts boiling. Add pepper and fish sauce to taste. Cook for a few more minutes or until the sauce thickens.
• Add in the pechay. Cook for a few minutes, just until the leaves wilt. Add back the fried fish. Cook for 3 – 5 minutes or until the sauce has reduced a bit. Enjoy!

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What is Pompano ?

A highly prized fish from the Jack family. These silvery-white dishes have golden bellies and fins, are usually under 3 pounds, and live in coastal waters, muddy or sandy inshore or nearshore waters), near beaches usually around areas with high salinity. Known for having a sweet mild flavor, and delicate but firm succulent meat. Its main diet is composed of small mollusks and crustaceans like shrimps,. clams, and small crabs.

In the culinary world, this fish is considered ‘premium’ due to its firm white flesh that turns delicate when cooked. The preparation is easy as well, not needing for the scales to be removed, and can be filleted, baked, fried, or even used as sashimi. In the Philippine’s culinary world it’s often grilled, sour-stewed, or simmered in a savory coconut sauce ( ginataan ). Although not native in the Philippines, in recent years it’s been farmed and made locally available in wet markets and supermarkets. The fish is seen as a good balance of being ‘premium’ and ‘affordable’, its quality and price makes it a good balance and is considered a ‘special’ meal when served at home.

Read more here : “ What is Pompano “

Ginataang Pompano Recipe with Coconut Milk :

• Pompano – the choice of fish for this recipe, but you can also choose to use other fishes like the examples below.
• Salt and Pepper – to taste.
• Ginger, Garlic, and Onion – enhances the aroma and flavor of the dish.
• Tomatoes – deepens the flavor, adds color, and savory goodness.
• Coconut milk – for creaminess, is nutty and subtly sweet.
• Green chillies – for spice.
• Fish sauce – to taste, it adds a salty and very umami taste.
• Pechay – or mustasa, or any leafy vegetable.
• Oil – for frying.

How to Cook Ginataang Pompano ?

Ingredients :

• 2 pieces pompano
• Salt and pepper to taste
• 1 thumb-sized ginger ( sliced )
• 3 cloves garlic ( chopped )
• 1 medium onion ( sliced )
• 3 medium tomatoes ( sliced / quartered )
• 2 cups coconut milk
• 4 to 5 green chillies
• Fish sauce to taste
• 1 bunch pechay ( or mustasa )
• Oil for frying

Steps :

1. Prepare the clean Pompano by giving it some slits on each side. Season with salt and pepper on both sides. Set aside for at least 15 minutes.

2. In a pan with hot oil. Fry the fish in batches, flipping until both sides are golden. Set aside.

3. In another pan, heat some oil and saute ginger for a bit. Before adding the garlic, then onions-cook until aromatic. Then add in the tomatoes, cook until soft enough to crush.

4. Pour in coconut milk and place in the green chillies. Cook at low heat until it starts boiling. Add pepper and fish sauce to taste. Cook for a few more minutes or until the sauce thickens.

5. Add in the pechay. Cook for a few minutes, just until the leaves wilt. Add back the fried fish. Cook for 3 – 5 minutes or until the sauce has reduced a bit. Enjoy!

Questions:

• Ginataang Pompano Calories

A cup or a serving of 230 grams has around 290 calories.

• Can you use other fishes ?
  • You can use Tulingan ( skipjack tuna ) to make “ Ginataang Tulingan “. another tuna option would be Tambakol ( yellowfin tuna )
  • Another popular option is using Tilapia to make ” Ginataang Tilapia with Pechay Recipe “. 
  • Tanigue or Spanish Mackerel is also a nice salty choice.
  • You can also use small fishes like galunggong, sardines, or anchovies.
  • You can also replace the protein with tofu to make it a vegetarian ginataang dish.
  • Or use an array of different vegetables like squash, string beans, eggplants, and more as a colorful replacement to fish.

• Additional ingredients 
  • Popular options include adding eggplants for “ Ginataang Pompano with Eggplant and Coconut milk “.
  • Using spinach, bok choy, cabbage or other leafy greens.
  • Make it colorful with the addition of carrots, mushrooms, or any vegetables you’d like.

• How to turn this into “ Ginataang Paksiw na Pompano ” ?

For this version, all you need is to fry the fish, saute the aromatics similar to steps 1 to 3. But after sauteing the aromatics add a pinch of salt, a tablespoon of fish sauce and vinegar. Then place the fish together. Cook just until the vinegar evaporated-around 10 minutes. Pour in coconut milk following steps 4 to 5 and you’re done!

This Ginataang Pompano recipe is a simple, healthy, yet flavorful way to experience Filipino cuisine in the comfort of your own home. There’s nothing like fried pompano cooked until tender  then simmered in a delicious subtle nutty, salty, savory, and creamy coconut sauce. A comforting dish that’s as nutritious as it is satisfying. This hearty dish is perfect for family dinners or for impressing guests.

Try our other Yummy Pompano Recipes :

Ginataang Pompano with Pechay Recipe ( Tagalog )

Mga Sangkap :

• 2 piraso ng kamatis
• Asin at paminta panlasa
• 1 daliring laki na luya ( hiniwa ng pahaba )
• 3 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa ng pahaba )
• 3 kamatis ( hiniwa ng pa-apat )
• 2 tasa ng gata
• 4 o 5 berdeng sili / siling mahaba
• Patis panlasa
• 1 bungkos ng pechay ( o mustasa )
• Mantika pang prito

Paano Lutuin :

1. Ihanda ang mga malinis na pompano, bigyan ang mga ito ng mga hati sa bawat gilid. Ipahid ng asin at paminta. Itabi ng 15 minuto o higit pa.
2. Sa kawali na may mainit na mantika. Iprito ang mga isda ng mag isa. Pag baliktarin hanggang mag golden ang kulay. Itabi.
3. Sa ibang mangkok, uminit ng konting mantika at lutuin ang luya ng konti bago haluan ng bawang at sibuyas. Lutuin hanggang bumango. Haluan ng kamatis, lutuin hanggang lumambot ang mga ito.
4. Ibuhos dito ang gata at ilagay ang siling mahaba. Lutuin hanggang mag simula itong kumulo. Haluan ng paminta at patis panlasa. Lutuin ng konting minuto pa hanggang kumapal ang sarsa.
5. Haluan ng pechay. Lutuin ng ilang minuto hanggang lumata ang mga dahon. Ibalik ang mga pritong isda. Lutuin ng 3 – 5 minuto pa o hanggang kumapal ang sarsa. Ienjoy !