Ingredients with Measurements:
- 1 whole Pampano fish (cleaned and scaled)
- 1/4 cup of water
- 2 tablespoons of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of cooking oil
- 3 cloves of garlic (minced)
- 1 piece of onion (chopped)
- 1 piece of ginger (julienned)
- 2 pieces of green chili pepper (sliced)
- 1 tablespoon of soy sauce
- 1 tablespoon of calamansi juice
Special equipment needed:
- Large wok or pan
Step-by-step instructions:
1. In a large wok or pan, add water, salt, and ground black pepper. Mix well until the salt is dissolved.
2. Add the Pampano fish and cook over medium heat for 5 minutes on each side. Remove the fish from the wok and set aside.
3. In the same wok, add cooking oil, garlic, onion, ginger, and green chili pepper. Sauté for 2 minutes or until the onion becomes translucent.
4. Add the soy sauce and calamansi juice. Mix well.
5. Return the Pampano fish to the wok and coat it with the sauce. Cook for another 2 minutes or until the sauce is absorbed by the fish.
6. Transfer the Halabos na Pampano to a serving dish and garnish with sliced green chili pepper and calamansi wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Pampano fish can be substituted with any white fish such as tilapia or sea bass.
- Green chili pepper can be substituted with red chili pepper or bell pepper.
Variations:
- Add coconut milk to the sauce for a creamier texture.
- Use calamansi instead of lemon or lime for a more authentic Filipino taste.
Tips and tricks:
- Make sure to clean and scale the fish properly before cooking.
- Use fresh ingredients for better flavor.
- Do not overcook the fish to prevent it from becoming dry.
Storage instructions:
- Store any leftover Halabos na Pampano in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Halabos na Pampano in a pan over low heat until heated through.
Presentation ideas:
- Serve the Halabos na Pampano on a bed of steamed rice.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green chili pepper
- Calamansi wedges
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Grilled vegetables
- Garlic fried rice
Suggested side dishes:
- Ensaladang Talong (Grilled Eggplant Salad)
- Ginisang Ampalaya (Sautéed Bitter Melon)
- Pakbet (Mixed Vegetables)
Troubleshooting advice:
- If the fish becomes too dry, add a little bit of water to the sauce to prevent it from sticking to the pan.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
Food history:
- Halabos na Pampano is a traditional Filipino dish that originated from the coastal regions of the Philippines. It is a simple yet flavorful way of cooking fish that is popular among Filipinos.
Flavor profiles:
- Salty, savory, and slightly spicy
Serving suggestions:
- Serve the Halabos na Pampano with steamed rice and a side of grilled vegetables for a complete meal.
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Region: Philippine