Filipino-Chinese Steamed Pompano in Sizzling Aromatic Sauce

Steaming a whole fish is the secret to hosting an incredible feast that delights the eyes and satisfies the palate in under 15 minutes!

Steamed Pompano, a captivating centerpiece for Lunar New Year festivities, is cooked to melt-in-your-mouth tenderness and flaky perfection, then served with a fragrant ginger scallion sauce enhanced by the sizzling hot oil. Despite its restaurant-worthy presentation, this impressive dish can be prepared in less than 15 minutes.

We’ll guide you through the fool-proof steps to make this stunning dish! Keep reading as we share our Lunar New Year traditions, cooking tips, and recipe.

Planning a Lunar New Year feast? Try our yummy and easy recipes for Tikoy (Nian Gao) and Pancit Bihon!

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Table of Contents

Steamed Pompano: A Dish Made for Gatherings

Serving a steamed whole fish is a stunning addition to any celebratory feast.

This impressive dish is not limited to just Lunar New Year – it’s a wonderful choice for a variety of gatherings, from special occasions to intimate date nights.

Pompano is a popular white fish commonly used in Filipino cuisine.

It has a mild, non-fishy flavor and a satisfyingly flaky, tender texture. Despite its small size, pompano is a meaty fish with minimal bones. It’s an affordable and accessible choice.

The flavorful sauce is made with xiaoxing wine, tamari, and aromatic ingredients.

Just before serving, we pour hot oil over the aromatics and fish, unleashing an irresistable fragrance and sizzle that is sure to make your guests’ mouths water!

This dish is an awe-inspiring experience for all the senses, from its stunning presentation to the satisfying eating experience. Your guests are sure to leave remembering this unforgettable meal!

Lunar New Year Traditions in the Philippines

You may be surprised to find that Lunar New Year is celebrated in the Philippines.

Chinese influence in the Philippines dates back to before the Spanish colonial era, when traders from the Fujian Province migrated to the Philippines and began taking Filipino wives to become part of society.

Many Filipinos today are actually Filipino-Chinese (tsinoy/tsinita) and have both indigenous Filipino and foreign ancestry (mestizo).

Over time, Chinese culture has become deeply embedded within Filipino culture, influencing traditions and cuisine. Filipinos have embraced these elements, making them their own, as seen in dishes like lumpia, pancit, and this Steamed Pompano recipe.

In Chinese cuisine, steamed whole fish typically features white fish like sea bass, carp, or catfish. For the Filipino interpretation, we opt for white fish commonly used in Filipino cooking – pompano, lapu-lapu, or tilapia.

A Filipino American Story of Lunar New Year

Growing up in the Bay Area, I was part of a large Filipino family on both my parents’ sides.

While I don’t recall celebrating Lunar New Year, looking back, I recognize that many Lunar New Year traditions were woven into our Christmas gatherings.

I’m unsure if this was due to the challenge of coordinating and attending multiple holiday parties in a short span, or if it reflected a common way Filipinos celebrate Lunar New Year and Christmas.

As a child, I felt confused about my identity and cultural heritage, and this blending of traditions was one example of the Chinese influence within Filipino culture.

As a child, I would receive angpao filled with money and enjoy lucky foods like pancit, lumpia, whole fish, and tikoy at our family gatherings.

Our celebrations featured a mix of Filipino and Chinese cuisine.

When I was younger, I had a beautiful qipao that I would wear on Christmas. The aunties and uncles would play mahjong in the garage, only coming inside to grab food for the party.

As an adult, I have come to accept and embrace this side of my Filipino heritage. It’s possible that some of my ancestors were Chinese, making me a tsinita/mestiza. I’ve never done an ancestry test, but exploring my roots would be incredibly fascinating.

Today, I have many Chinese American and Vietnamese friends who celebrate Lunar New Year, which gives me another opportunity to connect with them.

Living in LA, I truly enjoy attending the vibrant festivals in Chinatown and the San Gabriel Valley, as well as hosting Lunar New Year gatherings for my close friends.

My story is just one of many Filipino Americans, and I would love to hear yours as well. Did you experience Lunar New Year traditions in your life? Share your experiences in the comments!

More Than Just Good Luck: Benefits of Eating Steamed Pompano

Here are several reasons why you should try our Steamed Pompano recipe:

• Invites abundance and prosperity
  • As part of Lunar New Year, serving whole fish is a symbol of abundance. This gesture shares our intentions to manifest abundance for the new year.
• Steamed Pompano is very healthy
  • Steaming is one of the healthiest cooking methods, as it preserves nutrients without requiring excessive added fats or oils for flavor.
  • Pompano is a nutritious fish, low in calories yet high in protein, healthy fats, and essential vitamins like D, B1, and B12.
• Easy to Cook
  • Even if you’re new to cooking fish, Steamed Pompano is one of the easiest recipes to prepare, yielding impressive results!
  • All you need is a steamer to cook the fish and a small saucepan to heat up the oil. And when you serve the sizzling oil tableside, you’ll feel like a seasoned chef presenting their culinary masterpiece!

What To Serve with Steamed Pompano

Steamed Pompano can hold its own when served solo with rice and veggies, but it also shines as part of a bountiful Lunar New Year feast. Pair it with these auspicious dishes:

• Tikoy (Nian Gao)
• Pancit
• Lumpia
• Dumplings

Equipment

• Our Place Always Pan
• Our Place Bamboo Steamer
• saucepan
• mixing bowl(s)
• Our Place Knives and Wooden Cutting Board Set

Ingredients

Steamed Pompano

• 1 pompano 400-600g, Cleaned and gutted
• kosher salt for seasoning

Note 1. Frozen pompano often comes cleaned and gutted. Once thawed, they are ready to cook. If choosing fresh pompano, you can ask the fishmonger to prepare it for you in store so all you need to do is cook it.

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Ginger Scallion Sauce

• 2 tbsp Xiaoxing wine
• 2 tbsp tamari or low-sodium soy sauce
• 4 cloves garlic sliced
• 2 knobs ginger sliced into matchsticks. About 20g
• red chili peppers sliced into matchsticks, to preferred spice level. You can use fresno, serrano, thai chili, siling labuyo, etc.
• 2 stalks green onions sliced lengthwise
• 3-4 tbsp canola oil plus extra for seasoning

Note 2. To prep the green onions, we used a green onion slicer from the Japanese market to cut them into thin, delicate ribbons.

Then, we placed the ribbons in ice water, allowing them to curl for an attractive, aesthetic presentation. However, this step is totally optional – you can simply chop the green onions as desired.

Recipe

Steam the Pompano

1. Score 2-3 slits on each side of the pompano, from dorsal fin to belly.
2. Add a thin layer of oil and season with salt.

1. Steam the pompano for 10 minutes or until the flesh is opaque and flakey.

Combine Sauce and Serve

1. In a bowl, combine xiaoxing wine and tamari.

1. Plate the pompano. Pour the sauce over it. Pile it high with garlic, ginger, peppers, and green onions.

1. In a saucepan, heat about 3-4 tbsp of oil over medium heat for about 2 minutes. Pour it over the aromatics, releasing the flavors and sizzle. Serve immediately.

Final Thoughts

Create an unforgettable Lunar New Year celebration in record time with this Steamed Pompano! In just under 15 minutes, you’ll have a stunning, nutritious dish with flaky, tender fish and a fragrant, flavorful sauce.

Happy Lunar New Year! Check out more fish & seafood recipes like Ginger Scallion Lobster Noodles and Quick Pan-Seared Lemon Garlic Butter Salmon Steak!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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Filipino-Chinese Steamed Pompano with Fragrant Ginger Scallion Sauce

Create an unforgettable Lunar New Year celebration in record time with this Steamed Pompano! In just under 15 minutes, you'll have a stunning, nutritious dish with flaky, tender fish and a fragrant, flavorful sauce.

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Course: Main Course

Cuisine: Asian, Chinese, Filipino

Keyword: celebration food, lunar new year, potluck

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

1x2x3x

Equipment

• Our Place Always Pan
• Our Place Bamboo Steamer
• saucepan
• mixing bowl(s)
• Our Place Knives and Wooden Cutting Board Set

Ingredients

• 1 pompano 400-600g, Cleaned and gutted
• kosher salt for seasoning
• 2 tbsp Xiaoxing wine
• 2 tbsp tamari or low-sodium soy sauce
• 4 cloves garlic sliced
• 2 knobs ginger sliced into matchsticks. About 20g
• red chili peppers sliced into matchsticks, to preferred spice level. You can use fresno, serrano, thai chili, siling labuyo, etc.
• 2 stalks green onions sliced lengthwise
• 3-4 tbsp canola oil plus extra for seasoning

Instructions

Steam the Pompano

• Score 2-3 slits on each side of the pompano, from dorsal fin to belly.
• Add a thin layer of oil and season with salt.
• Steam the pompano for 10 minutes or until the flesh is opaque and flakey.

Combine Sauce and Serve

• In a bowl, combine xiaoxing wine and tamari.
• Plate the pompano. Pour the sauce over it. Pile it high with garlic, ginger, peppers, and green onions.
• In a saucepan, heat about 3-4 tbsp of oil over medium heat for about 2 minutes. Pour it over the aromatics, releasing the flavors and sizzle. Serve immediately.

Video

Notes

Note 1. Frozen pompano often comes cleaned and gutted. Once thawed, they are ready to cook. If choosing fresh pompano, you can ask the fishmonger to prepare it for you in store so all you need to do is cook it.

Note 2. To prep the green onions, we used a green onion slicer from the Japanese market to cut them into thin, delicate ribbons. Then, we placed the ribbons in ice water, allowing them to curl for an attractive, aesthetic presentation. However, this step is totally optional – you can simply chop the green onions as desired.

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References & Further Reading

Besa, Amy, and Romy Dorotan. Memories of Philippine Kitchens. New York City, Stewart, Tabori & Chang, 2006. Pg 73-75.

Chou, Hsiao-Ching and Meilee Chou Riddle. Feasts of good fortune: 75 recipes for a year of Chinese American celebrations, from Lunar New Year to Mid-Autumn Festival and beyond. Seattle, Sasquatch Books, 2024. Pg 75.

https://asiasociety.org/philippines/lunar-new-year-around-asia

https://islandpacificmarket.com/blogs/blogs/filipino-chinese-traditions-for-lunar-new-year/

https://en.wikipedia.org/wiki/Chinese_Filipinos

https://www.checkyourfood.com/ingredients/ingredient/815/pompano

Posted By: Noelle Noriesta · In: Main