Steamed Fish (Filipino-Style Pompano)

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What is Steamed Fish?

Steamed Fish is a classic Filipino ulam where fresh whole fish is gently cooked using steam and seasoned with simple ingredients like soy sauce, calamansi, ginger, and spring onions. In this version, the dish features golden pomfret (pompano)—a popular Filipino fish choice known for its mild flavor, firm flesh, and fewer bones.

Using pompano for Steamed Fish works well because it stays juicy during steaming and absorbs the savory-sour sauce without breaking apart. This makes the dish a go-to option for households looking for a healthy, no-fry meal that still delivers comfort and flavor.

Why Masarap?

Masarap ang Steamed Fish dahil nalalasahan talaga ang natural sweetness ng isda. The ginger helps remove any unwanted fishy notes, habang ang toyo at calamansi nagbibigay ng tamang alat at asim. The warm garlic oil poured on top releases aroma that completes the dish without making it heavy. Simple ang timpla, pero solid at very Filipino ang dating.

Best Enjoyed For

This Steamed Fish is best enjoyed for lunch or dinner, lalo na kapag gusto ng magaan pero masustansiyang ulam na swak sa kanin.

Ingredients

1 whole pompano / golden pomfret (500–600 g), cleaned
2 tablespoons soy sauce
2 tablespoons calamansi juice (or lemon juice)
1 teaspoon fish sauce (optional)
1 tablespoon ginger, julienned
2 stalks spring onions, cut into 2-inch pieces
1 tablespoon vegetable oil
1 clove garlic, minced
Pinch of ground black pepper
Optional: 1 small red chili, sliced

How to Cook Steamed Fish

Pat the cleaned pompano dry and lightly score both sides. Season with a small pinch of black pepper.
Place the fish on a heatproof plate that fits inside a steamer.
Scatter the ginger and half of the spring onions over the fish.
In a small bowl, combine soy sauce, calamansi juice, and fish sauce if using. Pour evenly over the fish.
Steam over boiling water for 12–15 minutes, or until the flesh turns opaque and flakes easily near the bone.
While the fish is steaming, heat vegetable oil in a small pan. Gently sauté the garlic just until fragrant—avoid browning.
Carefully pour the hot garlic oil over the cooked fish.
Garnish with the remaining spring onions and optional chili. Serve immediately.

Serving Suggestions

Steamed Fish is best paired with plain steamed rice and light side dishes. It goes well with refreshing gulay tulad ng Ensaladang Talong to balance the savory sauce.

For a complete Filipino meal, serve it alongside simple ulam like Ginisang Ampalaya or comforting soup dishes such as Tinola.

Storage Tips

Best enjoyed fresh right after steaming.
Store leftovers in an airtight container and refrigerate.
Consume within 24 hours for best texture and flavor.
Reheat gently by steaming again to keep the fish moist.

Frequently Asked Questions

Bakit pompano ang bagay sa steaming?

Pompano has firm flesh, mild flavor, and fewer bones, making it ideal for gentle cooking methods.

Pwede bang ibang isda ang gamitin?

Yes, tilapia, bangus, or lapu-lapu can be used, but cooking time may vary.

Kailangan ba ng fish sauce?

Optional lang ito. Soy sauce and calamansi already give a balanced flavor.

Paano malalaman kung luto na ang isda?

The flesh should be opaque and flake easily when tested with a fork.

Mas healthy ba ito kaysa prito?

Yes, steaming uses minimal oil and preserves the natural nutrients of the fish.