Cut off the skin of the green papaya, scrape off the seeds and cut the flesh into two-inch cubes.
Heat the cooking oil in a pot.
Saute the ginger, garlic, onion and finger chili until softened and fragrant.
Pour in about a cup and a half of water and season with fish sauce.
Add the green papaya and bring to the boil.
Add the fish and bring to the boil once again.
Lower the heat, cover and simmer for ten minutes.
Pour in the coconut milk and boil, uncovered, for about a minute.
Taste the broth and add more fish sauce, if necessary.
Ladle into soup bowls and sprinkle with toasted garlic bits and finely sliced onion leaves (or fried shallots), if you like.
Serve at once.
A single 800-gram pompano is enough for three persons. Add cubes of green papaya, chayote or upo (bottle gourd) to make it even more filling.Isn’t the fish called pampano and not pompano? Whether you call it pompano or pampano, it’s the same fish species in the Trachinotus genus of the Carangidae family.Updated from a recipe originally published in 10/08/2010.
Pompano and Green Papaya Soup printed from https://casaveneracion.com/pompano-green-papaya-soup/ for personal use only. Not for republication nor distribution.