Steamed Pompano
User Reviews
5
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
219 kcal
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Course
Main Course, Dinner
Steamed Pompano
Description
This recipe involves preparing a whole pompano by gutting and cleaning, then stuffing the cavity with sliced ginger and chopped green onions to impart subtle aromatics during steaming. The fish is placed on a bed of soft tofu that absorbs surrounding flavors and prevents sticking.
Steaming for 25-30 minutes ensures even cooking, rendering the fish moist and tender with a mild flavor. Cross cuts on the fish facilitate cooking through its larger flesh sections without falling apart.
Finishing with hot vegetable oil poured over additional scallions and ginger releases their aroma and slightly cooks the garnishes, enhancing the dish's fragrance. Soy sauce added around the tofu provides saltiness without overpowering the fish.
This dish is typically served hot immediately after steaming and garnishing. The gentle preparation preserves the pompano's natural flavor while the accompaniments add bright freshness and savoriness, ideal for a light, healthy main course.
Ingredients
- 1 golden pompano
- 1 bunch green onions cut about 2-3" in length, save some thinly julienned for topping
- 1" piece ginger thinly sliced
- 1 pkg tofu cut into pieces, soft
- cilantro optional
- 2 tablespoon vegetable oil high smoke-point
- 2 tablespoon soy sauce or as needed, light
Instructions
- Clean fish by rinsing it under cold running water.
- Use a pair of scissors to cut at the belly, gut and remove all the innards and gills.
- Rinse the fish under water and pat dry with paper towel.
- Stuff in the inner belly of the fish with green onions and ginger.
- Arrange tofu onto a heat-proof plate and place the fish on top of it.
- Use a knife to add a few cross cuts to the fish, to help it cook evenly. (Don't cut all the way through).
- Place the plate on a steam rack in a wok or steamer, and fill with water.
- Heat over high heat and steam for 25-30 minutes, depending on the size of your fish, until the flesh is opaque.
- Remove plate from the steamer.
- Arrange additional julienned scallions/green onions, ginger and/or cilantro on the fish.
- In a small saucepan, heat up 2 tablespoons of vegetable oil, until almost smoking hot.
- Carefully pour the hot oil over top of the scallions/green onions on the pompano fish.
- Pour soy sauce around the tofu.
- Serve the fish and tofu together with hot steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 608mg | 25% |
| Potassium | 509mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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