Steamed Pompano Fish with Ginger Scallion Sauce

This steamed pompano with ginger scallion sauce is one of those easy fish dishes that looks fancy but is actually very simple to make.

I like using pompano because it has mild flavor, soft white meat, and cooks fast. The fish is steamed until flaky, then topped with ginger, scallions, and a warm soy-based sauce. It's light, not oily, and ready in about 20 minutes.

If you're looking for an easy way to cook whole fish that goes great with rice, this is a good one to try.

Ingredients You'll Need

Notes and Substitutions

• Pompano: I like pompano because it stays juicy and has mild flavor. It does have small bones, so eat carefully. If you can't find pompano, you can use tilapia, snapper, sea bass, cod, halibut, or grouper - any firm white fish that fits in your steamer.
• Soy sauce: Different brands have different salt levels, so start with less and adjust later.
• Ginger & scallions: These give the dish most of its flavor - the more, the merrier.
• Sake / cooking wine: Helps remove any fishy smell and adds flavor. If you don't have it, dry sherry or Chinese cooking wine works too.
• Sesame oil: Use toasted sesame oil. A little goes a long way.

How to Make Steamed Pompano Fish with Ginger Scallion Sauce (Step-by-Step)

Step 1: Prepare the fish

Rinse the pompano and pat dry. Make 1-2 shallow cuts on each side. Season lightly with salt and pepper.

Stuff the belly with sliced ginger. You can also add the white parts of scallions and cilantro stems - and if you have lemongrass, that's great too.

Step 2: Steam the fish

If your fish is too big for a regular steamer, don't worry - you can use a wok with a rack or even flip a small steamer basket upside down. Just make sure the fish sits above the water.

Place the fish on a lightly oiled heatproof plate or steamer basket.

Bring water to a boil, then steam over medium-high heat for 10-15 minutes, depending on size.

To check if the steamed pompano is done, gently poke the thickest part with a fork or butter knife - if it goes in easily and the fish flakes, it's ready. The flesh should look opaque, not clear.

Step 3: Make the ginger scallion sauce

Heat 2 tablespoons oil in a small pan or pot. Add 2-3 tablespoons julienned ginger and the white parts of 2 scallions. Cook about 30 seconds until they smell good.

Add 3 tablespoons soy sauce, 2 tablespoons sake, 1 teaspoon sugar, and 1 tablespoon sesame oil. Let it bubble gently for about a minute.

Taste and adjust if needed - you can add a little more soy sauce to your liking. If the sauce feels too strong or thick, add a small amount of water.

Step 4: Serve

Top the fish with the green parts of the scallions and cilantro if you like. Then, pour the hot sauce over the steamed whole fish and serve right away.

Steamed pompano with ginger scallion sauce is best when it's hot and freshly made.

Cooking Tips

• Don't overcook - once the fish flakes easily, it's done.
• If your fish is big or you like extra sauce, just make a little more.
• Taste the sauce before pouring it over the fish and adjust if needed.

Storage and Reheating

Let leftovers cool completely, then transfer to an airtight container.

To store: Keep in the fridge for up to 2-3 days.

To reheat: Warm gently in a pan or microwave in short bursts. Add a little water if the sauce looks dry.

Recipe FAQs

Try Other Easy Filipino Ulam

If you like simple dishes like this steamed pompano, here are a few easy Filipino favorites to try next:

• Tinolang halaan: Clear clam soup with ginger and greens.
• Tortang talong: Grilled eggplant cooked with egg and pan-fried.
• Ginisang sardinas: Canned sardines sautéed with garlic, onions, and tomatoes.
• Ginisang sayote: Chayote sautéed with aromatics and a little protein.
• Ginisang munggo: Mung beans cooked with aromatics and a little protein.
• Almondigas: Pork meatball soup with misua and patola.