Steamed Pompano Fish with Ginger Scallion Sauce
Steamed whole pompano topped with ginger, scallions, and a savory soy sauce.
Servings 4
Calories 120kcal
Cost $6-$8
Equipment
- Steamer basket or rack
- Wok or deep pan with lid (for makeshift steaming)
- Heatproof plate
- Small pan (for the sauce)
Ingredients
Fish & aromatics
- 1 whole pompano about 1–1½ pounds, cleaned and scaled
- Salt and pepper to taste
- 2-3 tablespoons julienned ginger plus extra for stuffing
- 2 scallions sliced (white and green parts separated)
- Cilantro leaves and stems optional
- Sliced chilies optional
Sauce
- 2 tablespoons neutral oil canola, avocado, or vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons sake or cooking wine
- 1 teaspoon sugar
- 1 tablespoon sesame oil
Instructions
- Rinse the pompano and pat dry. Make 1-2 shallow cuts on each side. Season lightly with salt.
- Stuff the belly with sliced ginger (you can also add the white parts of scallions and cilantro stems if you like).
- Place the fish on a lightly oiled heatproof plate or steamer basket.If your fish is too big for a regular steamer, use a wok with a rack or flip a small steamer basket upside down and place the plate on top. Just make sure the fish sits above the water.
- Bring water to a boil. Steam the fish over medium-high heat for 10–15 minutes, depending on size.To check if it’s done, gently poke the thickest part with a fork or butter knife — if it goes in easily and the fish flakes, it’s ready.
- Heat oil in a small pan over medium heat. Add ginger and the white parts of scallions. Cook about 30 seconds until fragrant.
- Add soy sauce, sake, sugar, and sesame oil. Let it bubble gently for about a minute.
- Top the fish with green scallions and cilantro if using. Pour the hot sauce over the fish and serve right away.
Video
Notes
- Pompano: Mild and juicy, but does have small bones. You can also use tilapia, snapper, sea bass, cod, halibut, or grouper.
- Soy sauce: Different brands vary in saltiness — start with less and adjust.
- Ginger & scallions: These give most of the flavor — feel free to add more.
- Sake / cooking wine: Helps remove fishy smell. Dry sherry or Chinese cooking wine works too.
- Sesame oil: Use toasted sesame oil. A little goes a long way.
- Once the fish flakes easily, it’s done — don’t overcook.
- If your fish is big or you like extra sauce, just make a little more.
- Taste the sauce before pouring and adjust if needed.
- Let leftovers cool completely, then store in an airtight container in the fridge for up to 2–3 days.
- Reheat gently on the stove or microwave in short bursts. Add a little water if the sauce looks dry.
Nutrition
Calories: 120kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 814mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg