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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 dish with flaky, tender fish and a sizzling ginger scallion sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian, Chinese, Filipino
Ingredients Equipment Method Video Notes

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

Equipment

  • Our Place Always Pan
  • Our Place Bamboo Steamer
  • saucepan
  • mixing bowl(s)
  • Our Place Everyday Chefs Knife
  • Our Place Cutting Board

Method
 

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.
  3. 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.
  2. Plate the pompano. Pour the sauce over it. Pile it high with garlic, ginger, peppers, and green onions.
  3. 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.