Adhering to a twice a week of omega 3’s rich salmon and fish won’t be tedious if only you knew how to steam them so let’s get to it by gathering the ingredients right there below.
1 and 1/2 lb. whole Pompano fish (cleaned, washed, drained and paper towel dried)
3-4 cloves garlic (smashed)
2 stalks lemon grass
lots of leeks and scallions
For the sauce:
3 Tbsp.olive oil
2 and 1/2 Tbsp. soy sauce
2 thumb sized ginger ( thinly sliced)
1 tsp. rice wine vinegar
1/2 tsp. sugar
1. In a plate that will fit in the steamer pan, place the smashed garlic in the middle and place the smashed 3 inch pieces of leeks and scallions as shown in the picture. Place the whole fish on top.
2. Inside the steamer pan, place cut up celery, scallions, leeks and smashed lemon grass. Add enough water and place the ramekin inside the steamer pan and place the plate of fish.
3. Cover the pan and steam for 15 minutes while frying the oil in a medium heat in a separate frying pan, add the sliced ginger until slightly brownish, add the soy sauce, sugar and rice wine vinegar and stir well.
4. Gather the steamed fish in a wide platter and pour the sauce on top of the fish and garnish with sliced scallions and leeks around the fish. Serve immediately with brown or Jasmine steamed rice.
As always, this is very flavorful, Masarap!