Steamed Pompano With Ginger Sauce

Steamed Pompano With Ginger Sauce

Course Main Course
Cuisine Asian Fusion
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Connie Veneracion


  • 800 grams pompano
  • 4 tablespoons ginger grated
  • 1/4 cup light soy sauce
  • 1 tsp sesame seed oil
  • garlic toasted
  • cilantro chopped


  • 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 a heat proof plate.
  • 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.