If you love the elegant look of Chinese steamed fish but want a local twist, this steamed pompano brings calamansi brightness and soy depth. Ginger and spring onions keep the flavors fresh, while a final drizzle of hot garlic oil releases irresistible aroma. Using Seareyna Pompano means fresh frozen fish and reliably tender results.
Filipino-Style Steamed Pompano (Golden Pomfret)
Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Difficulty: Easy
INGREDIENTS
1 whole (500 to 600g) Seareyna Pompano, cleaned
2 tbsp soy sauce
2 tbsp calamansi juice (or lemon juice)
1 tsp fish sauce (optional)
1 tbsp ginger, julienned
2 stalks spring onions, cut into 2-inch strips
1 tbsp vegetable oil
1 clove garlic, minced (light, not overpowering)
Pinch ground black pepper
Optional: 1 small red chili, sliced
PROCEDURE
Prep the fish. Pat pomfret dry, score lightly on both sides, and season with black pepper.
Assemble for steaming. Place fish on a heatproof plate; scatter ginger and half the spring onions. Mix soy sauce, calamansi, and fish sauce (if using), then drizzle evenly over fish.
Steam until flaky. Steam in a wok or steamer for 12 to 15 minutes, until opaque at the bone and the flesh flakes easily.
Finish with aromatic oil. In a small pan, heat vegetable oil and gently sauté garlic just until fragrant (not browned). Pour hot garlic oil over the fish to bloom aroma.
Garnish and serve. Top with remaining spring onions (and chili, if using). Serve immediately with steamed rice.
NOTES
Pacific Bay Advantage: Seareyna Pompano (Golden Pomfret) is frozen at peak freshness for tender flesh and natural flavor, and sized for even steaming and a beautiful whole-fish presentation.
Plating tip: Keep ginger and spring onion strips visible on top for the classic look.
Doneness check: Flesh should lift from the bone with gentle pressure at the thickest part.
Sauce balance: Adjust with a splash more calamansi for brightness or a few drops of fish sauce for umami.
Alternatives: Works well with Seareyna Lapu-Lapu or Whole Barramundi; adjust steaming time by fish thickness.
Storage and reheating: Best served fresh. If needed, refrigerate up to 1 day; reheat gently by re-steaming 3 to 4 minutes to avoid drying out.
Serving ideas: Pair with steamed or garlic rice, ginisang kangkong, and fresh calamansi wedges.
FAQS
Q: How do I steam pompano (golden pomfret) Filipino style?
A: Season and steam with ginger and spring onions, then finish with a soy–calamansi sauce and a quick pour of hot garlic oil for aroma.
Q: Can I use calamansi instead of lemon for steamed fish?
A: Yes—calamansi adds a distinctly Filipino citrus brightness that balances the savory soy and delicate fish.
Q: How do I keep steamed fish moist and tender?
A: Steam just until the thickest part flakes, and pour hot aromatic oil at the end. Avoid over-steaming; check at 12 minutes for a 500 to 600 gram pomfret.