Sinigang na Pompano with Tamarind and Lemongrass - Instant Pot + Stove-top
I am still reeling from the fresh, divine flavor and citrus aromas of the fish and vegetables I used for this Sinigang na Pompano with Tamarind and Lemongrass. Pompano is a popular fish used in many Filipino dishes. I knew the sweet,mild flavors of the fish would go well with the sour, tart, savory tamarind and lemongrass broth of this Sinigang. You can use a whole fish or fish fillets for this dish. This is an Asian in America recipe. Serves 2 up to 4 if paired with rice.*I have updated the recipe procedure and offer two alternative ways to cook this dish: In the Instant Pot or the classic, stove-top way.
Servings: 2 people
- 1.5 to 2 pounds fresh pompano fish cleaned, scales and intestines removed, scored diagonally (or use snapper)
- 1 Tablespoon lemon or calamansi juice
- 1 teaspoon salt for marinade
- 1 teaspoon ground black pepper for marinade
- 2 Tablespoons vegetable oil
- 1 whole onion chopped
- 2 cloves garlic minced
- 2 to 3 stalks fresh lemongrass middle white part, pounded and sliced
- 2 Tablespoons patis fish sauce
- 2 whole large tomatoes sliced
- 8 to 10 cups vegetable broth or rice wash
- 3 Tablespoons tamarind liquid concentrate
- 1 whole daikon radish peeled, sliced, about 1 cup
- 2 cups sitaw ( long green beans) sliced into 2-inch length pieces
- 1 bundle (2 cups) fresh kangkong (water spinach) edges trimmed, coarsely sliced in 2-inch pieces or use fresh baby spinach
- 2 whole Asian eggplants sliced, about 2 cups
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- boiled rice for serving
- 1/4 cup patis (fish sauce) for serving on the side
To prepare the pompano:
Wash the fish with running water. Pat dry with paper towels. Prepare the fish by scoring diagonally on top about 2 to 3 times on both sides. Marinate the fish with the lemon or calamansi juice, salt and black pepper for 30 minutes. The marinade will seep through the slits you previously scored. Set aside.
To cook the sinigang:
In a large, deep stockpot, over medium high heat, add the vegetable oil. When oil is hot, saute the garlic and onions for 1 to 2 minutes till fragrant.Add the lemongrass, tomatoes and patis (fish sauce). Pour the broth or rice wash and the tamarind concentrate into the stockpot. Combine ingredients.Add the whole pompano. cover and let the broth boil over high heat.Then lower heat to a medium simmer and continue cooking for about 10 minutes more.
Add the rest of the vegetables: The radish, eggplants, sitaw (long green beans). Continue cooking the fish and vegetables for 8 minutes more.
Add the Kangkong (water spinach) and cook five minutes more till leaves soften. Season with salt and black pepper. Serve piping hot with boiled rice and a side dipping sauce of patis (fish sauce).
To prepare the lemongrass:
Trim about an inch from the hard root end stalk and chop off the woody top where it starts to turn green to pale yellow.Peel off the loose, tough outer layers which will expose the white core.Pound this part with a large knife or mallet to release the aroma and oils.Slice or mince accordingly for use in the recipe.[From "The Asian Grandmothers' Cookbook" by Pat Tanumihardja]
I used a whole pompano fish for this recipe. If preferred, use fish fillets. Most fish mongers offer for free to clean the fish, remove the scales, gut the intestines, cut off the tail and/or transform the whole fish into fillets. Be sure to avail of these complimentary services at the fish market. It will save you a lot of time and effort.
To cook in the Instant Pot:
Click Saute function. Pour oil into the inside pot. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions. Add the lemongrass, tomatoes and patis.Pour the broth and tamarind concentrate. Add the whole fish. radish, and sitaw (long green beans). Season with salt and pepper.Click Cancel to turn off the Saute function.Close and lock the lid. Set the valve to Sealing.Press Manual and cook on High Pressure for 10 minutes. When buzzer sounds, do a Quick Release. When the float pin drops, it is safe to unlock the lid. Open the lid carefully.Add the eggplants, and water spinach. Close and lock the lid. Press Keep Warm and allow the additional vegetables to cook for 5 minutes in the residual heat. Click Cancel to turn off.Remove cover and ladle in soup bowls or a tureen. Serve piping hot.
Notes on the Instant Pot:
Serving: 1g | Calories: 134kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 3739mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 0.2mg