Pinangat na Pompano

Pinangat na isda on a white serving platter with a side of steamed rice in a white platter with a plate of steamed rice in the background.

4.73 from 11 votes

Pinangat na Pompano stewed in tomatoes and tamarind is an easy one-pan meal the whole family will love. With plump fish and tangy sauce, this Filipino dish is delicious with steamed rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 389kcal

Author: Lalaine Manalo

Ingredients

2 pieces whole Golden pompano, cleaned and gutted
salt and pepper to taste
1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
2 large Roma tomatoes, chopped
1 tablespoon fish sauce
2 cups water
1 tablespoon tamarind powder

US Customary - Metric

Instructions

Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.
In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
Add tomatoes and cook, mashing with the back of a spoon, until they begin to soften and release juices.
Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
Add water and bring to a boil for about 2 to 3 minutes or until tomatoes are completely softened.
Add tamarind powder and stir until dissolved.
Add fish in a single layer. Lower heat and cover. Continue to cook for about 10 to 15 minutes or cooked through and liquid is reduced.
Season with salt and pepper to taste. Serve hot.

Video

Notes

To make serving easier, you can cut the golden pompano into halves or thirds, depending on their size.

Nutrition