Steamed Pompano with Fragrant Spices

Ingredients

While the original Louisiana Creole version of Pompano en papillote features a combination of Cajun spices and flavors, the Guangxi adaptation focuses on the use of fragrant spices commonly found in the region. The cooking technique remains the same, with the fish being steamed in parchment paper to retain its moisture and flavors. The Guangxi version highlights the natural sweetness of the pompano fish and incorporates ingredients and spices that are characteristic of Guangxi cuisine. We alse have the original recipe for Pompano en papillote, so you can check it out.

• 1 whole pompano fish, cleaned and scaled (approximately 500g / 1.1 lb) 1 whole pompano fish, cleaned and scaled (approximately 500g / 1.1 lb)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned 1 thumb-sized piece of ginger, julienned
• 2 spring onions, sliced 2 spring onions, sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat a steamer over high heat.
2. 2.
   Make three diagonal cuts on each side of the pompano fish.
3. 3.
   In a small bowl, combine the minced garlic, ginger, spring onions, red chilies, Shaoxing wine, light soy sauce, oyster sauce, sesame oil, sugar, and a pinch of salt.
4. 4.
   Rub the spice mixture all over the fish, making sure to get it into the cuts.
5. 5.
   Place the fish on a piece of parchment paper and fold the paper to create a sealed packet.
6. 6.
   Transfer the fish packet to a heatproof dish and place it in the steamer.
7. 7.
   Steam the fish for approximately 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
8. 8.
   Carefully remove the fish from the steamer and garnish with fresh cilantro leaves.
9. 9.
   Serve the Steamed Pompano hot with steamed rice or noodles.

Treat your ingredients with care...

• Pompano fish — Make sure to choose a fresh pompano fish with clear eyes and shiny skin. The cuts on the fish allow the flavors to penetrate and ensure even cooking.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry for a similar flavor profile.
• Ginger — Use young ginger if possible, as it has a milder and fresher taste compared to mature ginger.
• Red chilies — Adjust the amount of red chilies according to your spice preference. You can remove the seeds for a milder heat.

Tips & Tricks

• To enhance the fragrance of the dish, you can add a few slices of lemongrass or a pandan leaf to the fish packet before steaming.
• For a touch of freshness, squeeze some lime juice over the steamed fish before serving.
• If you prefer a spicier kick, you can add a small amount of Sichuan peppercorns to the spice mixture.
• Ensure the parchment paper packet is tightly sealed to prevent steam from escaping during cooking.
• Serve the Steamed Pompano immediately after cooking to enjoy its delicate flavors at their best.

Serving advice

Serve the fragrant Steamed Pompano as a main dish alongside steamed rice or noodles. Garnish with fresh cilantro leaves for added freshness and color. Accompany the meal with a selection of stir-fried vegetables or a light cucumber salad to complement the flavors of the fish.

Presentation advice

To present the Steamed Pompano beautifully, carefully unwrap the parchment paper packet at the table, allowing the aromatic steam to escape and tantalize the senses. Transfer the fish to a serving platter and garnish with fresh cilantro leaves. Serve with elegance and simplicity to showcase the natural beauty of the dish.