Ingredients with Measurements:
- 2 whole pompano fish, cleaned and scaled
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 tsp black pepper
- 1/2 cup vegetable oil
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 limes, juiced
- Salt, to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Grill or oven
Step-by-step instructions:
1. In a large mixing bowl, combine vinegar, soy sauce, brown sugar, garlic, and black pepper. Mix well.
2. Add the pompano fish to the marinade and make sure it is fully coated. Marinate for at least 1 hour or overnight in the refrigerator.
3. Preheat the grill or oven to 375°F.
4. Remove the fish from the marinade and pat dry with paper towels.
5. Heat the vegetable oil in a frying pan over medium heat. Fry the fish until golden brown on both sides, about 5-7 minutes per side. Drain excess oil on paper towels.
6. In a small mixing bowl, combine sliced chili peppers, lime juice, and salt. Mix well to make the chili-lime sauce.
7. Serve the fried pompano with the chili-lime sauce on the side.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 10-15 minutes
Temperature:
- Grill or oven: 375°F
- Frying pan: medium heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Pompano fish can be substituted with any white fish such as tilapia or cod.
- Red and green chili peppers can be substituted with any chili pepper of your choice.
- Soy sauce can be substituted with fish sauce.
Variations:
- Add sliced onions and tomatoes to the chili-lime sauce for a more flavorful dip.
- Grill the marinated fish instead of frying for a healthier option.
Tips and tricks:
- Make sure the fish is fully coated with the marinade for maximum flavor.
- Pat the fish dry before frying to prevent oil splatters.
- Use a splatter screen when frying to avoid oil splatters.
Storage instructions:
- Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover fish in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish on a bed of lettuce or with steamed rice.
- Garnish with sliced lime and cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Garlic fried rice.
Troubleshooting advice:
- If the fish is sticking to the pan while frying, add more oil to the pan.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a meat thermometer to check the internal temperature of the fish, which should be at least 145°F.
Food history:
- Daing na Pompano is a Filipino dish that originated from the province of Pangasinan.
Flavor profiles:
- The dish has a sweet and salty flavor from the marinade, with a spicy kick from the chili-lime sauce.
Serving suggestions:
- Serve the dish family-style on a large platter.
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Region: Filipino