Mother’s Day special for moms on a low-fat diet: steamed pompano with ginger sauce

casaveneracion.com Mother’s Day special for moms on a low-fat diet: steamed pompano with ginger sauce

When you’re my age, your mom is probably at that age when, nine chances out of ten, her doctor has told her to stay on a low-fat diet. When Mother’s Day comes around and you want to treat her to a good meal, it’s not easy because most of us think of special meals in terms of elaborateness which, very often, translates to a lot of fat. The trick, of course, is to re-wire our brains and re-think what “special” means. Special can mean a special favorite. This steamed whole fish dish, for instance, is a favorite with my mother-in-law. She often requested me to prepare this when we had parties here at the house. It is low-fat and it is special to her.

Originally published on November 10, 2007, I am reposting the recipe for you cooks out there who choose to go the low-fat route for Mother’s Day.

Can any dish be simpler to cook than steamed whole fish? The only real work involved is the preparation. After that, just place the fish in the steamer and leave it to cook for 30 to 45 minutes depending on the size of the fish. No stirring, no nothing. Very few utensils to wash. And, unlike fried whole fish, no oil splatters to clean up afterwards.

I love steamed whole fish. But not all kinds of fish are good for steaming. My top preferences are tilapia and pompano and both are available all-year round in wet markets. Tilapia can either be saltwater or freshwater; pompano is either dark gray or silver. The dark dray pompano is the common variety. The silver pompano, or mestiza, is something I don’t see too often. In fact, it wasn’t until a few months ago that I became aware that there is pompano other than the dark gray variety.

Why is pompano great for steaming? Because the flesh contains enough oil to make it moist and soft.

Many of my friends who cook think that commercial broth cubes are an essential ingredient of steamed whole fish. I beg to disagree. Using broth cubes takes the control out of the cook because you’re stuck with the flavors in the broth cubes. Worse, the MSG content of broth cubes kill the natural flavors of the fish and who the heck wants that? Might as well eat canned fish.

This is not exactly a new recipe. You can check out my older steamed whole fish recipes for comparison.

casaveneracion.com bottled ginger sauce

What’s new here is the use of bottled ginger sauce from Shuin. The ginger sauce was recommended for siomai. When mixed with soy sauce and sesame seed oil, you have a wonderful dipping sauce that makes you feel like you’re eating in an authentic Chinese restaurant even when you’re enjoying the siomai at home.

If you have fresh ginger available, I recommend that you use grated ginger instead of bottled ginger sauce. I used sliced or julienned ginger in the past but after this experiment with the bottled ginger sauce, I am convinced that grating fresh ginger and mixing it with soy sauce and sesame seed oil will yield a more flavorful steamed fish than one that has sliced ginger in it. Grating squeezes out the juices from the ginger and the ginger juice will permeate the fish flesh better.

This recipe serves four.

Ingredients :

2 whole pompano, about 800 grams in weight before cleaning
4 tbsps. of ginger sauce or 4 tbsps. of freshly grated ginger with the juice
1/4 cup of light soy sauce
1 tsp. of sesame seed oil
toasted garlic
chopped cilantro

Cooking procedure :

Clean the fish by gutting and removing the gills. Pompano has very small fine scales and you can remove them easily by scraping the fish’s skin with a small knife. Some cooks don’t find it necessary to do this; you decide if you wish to. Cut off the fins and tail. Make a diagonal incision along the entire length of the fish, from half an inch below the head to half an inch above the tail about one-fourth inch deep. Place the fish in heat proof plates.

Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil. Pour over the fish, reserving about two tablespoonfuls for later use.

Steam the fish over briskly boiling water for about 30 minutes.

When the fish is done, remove the plate from the steamer and pour the reserved sauce over the fish. Sprinkle with toasted garlic and chopped cilantro (coriander leaves, locally known as wansuy).

If you’re thinking of asking whether the toasted garlic and chopped cilantro are necessary, I will answer before you ask. Yes. YES. They may just be garnish but there is ornamental garnish and garnish that elevates the experience of enjoying your food. The crisp garlic adds color and texture; the cilantro adds contrast and depth. I don’t know how to describe it but if you decide to cook this steamed pompano with ginger sauce, remember to include a few bits of garlic and cilantro with every mouthful so you’ll understand what I can’t describe exactly with words.

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Comments

  1. barbara says

    I have a variation of this recipe. After cleaning the whole fish, I rub the fish with ginger to remove the “langsa”. There is in Rustans, a plastic microwaveable gadget for steaming fish in the microwave (one for chicken is also available). It has a raised plastic rack for the fish. I put water under the rack so that it really steams the fish. Microwave for seven minutes. Meanwhile, heat sesame oil until brown and add two tablespoons of kikoman. After steaming, take the fish broth and add to the sesame-kikoman sauce. Add the cilantro and garlic bits. When the grandkids are around, I put a little sugar.

  2. Ebba Myra says

    I wonder if this “sauce” mix will work also in a tilapia (or red snapper) wrapped in foil then grilled. I might try it soon. I’ll tell you how it came out.

    The Pompano that is sold here in Houston looks different than the one in your picture. Here, the fish is flat (looks like a bigger version of sapsap), and the flesh thin. I have not tried it before since my sister said its one of those expensive fish and yet taste so bland.

  3. brenda says

    can I just wrap it in an aluminum foil and steam it? kaya lang I don’t know how a Pompano looks like… tsaka ano tawag nila dun dito sa Cebu??? I’m trying to figure it out sa pic kaya lang naka-side view sya eh tapos ang daming dahon, heheeheh

    hmmm, pano kaya ito?

  4. says

    barbara, thanks for the microwave version. Pinoys abroad will find it useful. :)

    Ebba, actually, I’d say the taste is delicate rather than bland. That’s what makes it so ideal for very simple dishes. You don’t want too many ingredients competing and overpowering the delicate flavor. But, yeah, rather expensive.

    brenda, yes you can but careful that the sharp fins don’t pierce the foil; otherwise, the juices will just drip off. Check this Wikipedia article for a Pompano graphic.

  5. says

    Oooh, steamed pompano is on our menu every week, sometimes more than once. The 2 girls can finish one medium-sized pompano. Obviously it is our fave fish. I just don’t know how the kids will like this new twist (garlic and wansoy). They’ve gotten so used to how I steam it hehe. But i will give this a try.

  6. Janete says

    This is a wonderful variation of steaming the fish. Mine is done with salt, pepper and thinly slices of ginger. I usually wrapped it in banana leaves. I will definitely try this! Thanks!

  7. says

    Chateau, gradual transition hehehe A little of the new spices each time. :)

    Janete, banana leaves are always a winner. they impart a wonderful aroma and taste to anything — fish, rice, chicken…

  8. says

    The mestiza one I believe is called pompano and the dark one is pampano., The mestiza used to be shipped here in the philippines but there are some who grow them locally already.

  9. karen carder says

    Connie…how do you make toasted garlic…I love it when I get it in restaurants….but cant seem to make mine crisp…any secrets?

  10. Karen says

    Oh my I want to look for that ginger sauce. I’m gonna make kulit again to the associates of the the Korean grocery store near my area;-).. Thanks for sharing Ms. Connie.

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