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Filipino Style Steamed Golden Pomfret with Sesame Oil & Soy Sauce

Posted by on 29 May 2017

I just realised it’s been a while since I last posted a recipe for harassed working mothers. I know, I know, “steamed fish” hardly sounds like an easy recipe but trust me, it is.

The star of this dish is a fish known in Malaysia as ‘bawal emas’ or golden pomfret. This fish is known in the Philippines as pampano or pompano. For best results, use the freshest fish that you can find (clear eyes, bright red gills, firm texture)…or, at the very least, cook the fish immediately upon reaching home (i.e. the same day you bought it).

Filipino Style Steamed Golden Pomfret with Sesame Oil & Soy Sauce

steamed_pomfret

Ingredients:
1 pc ikan bawal emas
2-3 inches ginger, peeled and sliced into strips
Daun kuchai (Filipino: kinchay), a bunch about the diameter of a 20-sen coin, washed and cut into ~2″ pcs
Daun bawang (spring onions), 2 or 3 stalks, washed and cut like the daun kuchai

1/3 cup soy sauce
1 tsp sugar
Sesame oil to taste

Water for steaming
Cooking oil (preferably coconut oil or peanut oil)
Salt & pepper for rubbing into fish

Directions:
1. Clean and gut the fish. Trim the tail and fins using kitchen scissors for easier handling. Make 2-3 diagonal slices on each side. Pat dry with a piece of kitchen towel. Rub with salt and pepper (I used white pepper) inside and out.
2. Take about 1/5 of the ginger/kuchai/daun bawang and stuff inside the fish cavity. Divide the rest of ginger/ kuchai/ daun bawang into 3 portions.
2. Prepare your steamer. Place an appropriate amount of water. Put 1/3 of the ginger/ kuchai/ daun bawang into the water. Allow to boil.
3. Steam the fish for about 10-15 minutes. You might want to flip the fish halfway for more even cooking but do it very carefully. Place the fish into a serving plate.
4. Heat up some oil in a wok/pan. (I used coconut oil.) Stir fry the remaining ginger strips for about half a minute, then add the remaining daun kuchai and daun bawang. Stir fry for another half minute so as to retain the green colour. Take the spices out, leaving behind the oil; arrange over the fish. Save the oil for later.
5. Pour the soy sauce, sugar, sesame oil, and a bit of water into a small saucepan and allow to boil for about 30 seconds. Adjust soy sauce/sugar/sesame oil to taste. (Note: I used a bit of water which was used to steam the fish since I only made the sauce after the fish was done steaming.)
6. Reheat oil saved earlier until it’s almost smoking, then pour over the fish.
7. Serve immediately with hot rice.

This recipe is adapted from Overseas Pinoy Cooking.

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