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POMPANO IN COCONUT CREAM

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Ingredients

Adjust Servings:
1 piece Pompano Fish
1 cup Coconut Cream
1 cup Coconut Milk
1/2 cup Coconut Water
4-6 cloves Garlic
2 regular size Onion
1-1/2 inch Ginger
2 pieces Tomato
3-5 pieces Mustard Leaves
Salt
Pepper
Olive Oil

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POMPANO IN COCONUT CREAM

Ginataang Pompano

Cuisine:

A savory and creamy recipe without the guilt

  • 55 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Hi! Do you like fish? How about the taste of coconut? If yes, this fish recipe is perfect for you. Pompano meat is white, firm but can be easily flaked off and has a mild flavor. It’s delicious to pair with coconut cream.

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Steps

1
Done
10 mins

Preparation

Peel and chop the garlic and onions. Wash the tomatoes and cut it into strips. Peel the ginger using a spoon and cut it into strips. Wash the mustard leaves and separate it into pieces. Wash and clean the fish very well, removing the innards. (You can ask the fish seller to do this for you.)

2
Done
5 mins

Cooking Instructions

In medium heat, heat the oil in the pan. Saute the garlic for 1-2 minutes. Add in the onions and tomatoes and cook for 1-2 minutes. Mix in the ginger and cook for another minute.

3
Done
15 mins

Layer the mustard leaves and the pompano fish. Pour the coconut cream and simmer for 10-15 minutes.

4
Done
10 mins

Season with salt and pepper. At this point that the cream is too thick, pour in the coconut milk and simmer for another 10 minutes.

5
Done
15 mins

To add more liquid to cook the fish, pour in the coconut water instead of plain water. Flip the fish and simmer for another 10-15 minutes.

6
Done

Do your final seasoning of salt and pepper according to taste. You can eat it by itself but I feel it's better eaten with steamed white rice :-)

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