This savory and tangy dish will definitely level up your lunch. It is such a simple dish yet so satisfying. My mom cook this when she visited our home and the way she balance the sour, sweet, and salty taste makes shout extra rice please. 🙂
Try this Pampano in Coconut Milk in short “Pampaconut”!
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Pompano in coconut milk
- 1 medium pampano / pomphret
- 1 Pechay
- 1 Medium Onion
- 4 cloves garlic
- 1 thumb sized ginger
- 2 tbsp vinegar
- salt to taste
- pepper to taste
- sugar to taste
Rub salt on the fish and set aside. After 30mins, fry the fish half cooked.
Remove some of the oil in the pan and saute the onion, garlic and ginger.
Pour in the coconut milk 2nd extract and add the fish and pechay. Let it boil for 1 min. If you are using pre pack coconut milk, use water on this step.
Pour in the coconut milk 1st extract or if your pre packed coconut milk, add it on this step.
Season with salt, pepper & vinegar. Add a bit of sugar to enhance the taste. Simmer for 2 mins.
Adjust the taste according to your preferred saltiness.