Pompano is a marine fish with a compressed body and short snout,typically silver and toothless with a forked tail and narrow base. It is found around the Philippines often close to shore near reefs, lagoons, and along sandy beaches. In the U.S., the most popular variety is the Florida pompano. A city near the Florida coast is named after this premium fish.
“Pinangat” is a Filipino term that means “boiled in water and salt.” And that describes the process in preparing this dish.
2 pompano fish (whole)
3 medium tomatoes sliced into thin rounds
1 small onion cut into rings
1/4 cup calamansi or lime juice
3/4 cup water
1 tbsp Olive oil
Salt and pepper to taste
2 green onions, sliced
Clean the fish and cut two diagonal slices on either side. Place half of the onions and tomatoes on the bottom of a deep pan. Add fish, the remaining onion and tomatoes, calamansi or lime juice, water, olive oil, green onions. Add salt and pepper to taste. Let boil on medium-high heat, then cover and simmer for 10 minutes or until the fish is done.