Pompano reinvented
Many of us are familiar with pompano, a marine fish that grows in the warm waters of the Pacific and Atlantic. Often pan-fried, grilled, or steamed, pompano is valued for its thick, mildly sweet flesh that’s firm and delicate at the same time.
Recently, I tried a recipe for pompano sent by my good friend, book author and cooking instructor Dorothy MJ Ferreria. Instead of the usual method of preparation, this pompano was baked in the oven, and what a difference it made! First, the pompano was stuffed with ginger and butter, then all dressed up in a mixture of mayonnaise, mustard, and seasonings. Its visual appeal was further enhanced by a topping of sliced almonds and cheese.
No need for the usual sawsawan—this baked pompano is already bursting with flavor.
While pompano that’s simply steamed or grilled is good enough for daily fare, this recipe elevates pompano to a higher level. No need for the usual sawsawan of soy sauce and calamansi, because the mayo-mustard dressing already endows it with a flavor boost. The topping of cheese gives it a hint of the Mediterranean, while the almonds add texture and crunch. This dish is good enough to be included in your next party’s buffet table.
This recipe is one of the many in Dorothy’s collection of video classes, which can be ordered from her. The videos are detailed, showing clearly the step-by-step preparation of each dish. Her videos include recipes for beef and bean stew, lapu lapu with mangoes and grapes, butter cake, apple cupcake and many others. It’s the next best thing to attending one of Dorothy’s cooking classes.
A communication arts graduate of Ateneo University, Dorothy has been involved in cooking and baking since childhood, when she studied under such mentors as Sylvia Reynoso Gala and the late Dexter Rebolledo of Dexter’s Bakeshop. Early in her career, she won in the cake decorating competition held at the Food and Beverage Fair (she has won a number of other culinary competitions since then).
Dorothy has taken culinary classes at Wilton School of Cake Decorating and Confectionery Art in Woodbridge, Illinois and at UFM Cooking School in Bangkok. She’s a consultant and a regular demonstrator for prestigious food companies.
Here, Dorothy’s recipe for Baked Pompano. (For more on her video classes, you can message Dorothy on Facebook.)
Baked Pompano
(Recipe of Dorothy MJ Ferreria)
Part 1:
- 2 pieces pompano/pompano fish, approx. 1.2 kilos total weight
- Rock salt, to taste
- Coarsely ground black pepper. to taste
Part 2:
- 2 tablespoons olive oil, to grease Pyrex dish
- 1 piece white onion, sliced thinly into rings or half moon
- 4 cloves garlic, peeled and minced
- 1 piece fresh orange, sliced thinly
- ¼ cup cold butter
- 2 tablespoons minced ginger
Part 3:
- 2 tablespoons calamansi juice
- 1 cup mayonnaise
- 2 teaspoons prepared mustard
- Rock salt, to taste
- Coarsely ground black pepper, to taste
- ¼ teaspoon ground oregano
- 2 tablespoons minced garlic
Part 4:
- ¼ cup grated Parmesan cheese or queso de bola
- ¼ cup sliced almonds
- Optional topping:
- Chopped spring onions
Have fish monger clean and gut the fish. Fins of fish may or may not be removed according to preference.
Make diagonal slashes on each side of the fish. Season with salt and pepper and set aside.
Preheat oven 350º Fahrenheit. While waiting for the oven to reach the desired temperature, drizzle bottom of Pyrex dish or any oven proof dish with olive oil. Arrange half of sliced onion, sliced orange and garlic in the bottom of the dish. Place fish on top of the onions.
Stuff the fish with ginger and butter. Pour calamansi juice over the fish. Set aside.
Combine mayonnaise, prepared mustard, salt, pepper, oregano and garlic in a bowl. Spread mixture over the fish and top with cheese and almonds.
Bake for at least 30 minutes or until a small knife inserted in the center of the fish comes out clean.
Increase oven temperature to 400º Fahrenheit and bake for five to seven minutes to improve color of the top surface. Garnish with chopped spring onions, if desired.
