Lightly souped pomfret (filipino: pinangat na pampano)

Name: Lightly souped pomfret (filipino: pinangat na pampano)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: en
Ingredients: 1 medium size thoroughly cleaned Pomfret; 4 pieces medium tomatoes-each cut into 4 pieces; 2 pieces large white onion roundedly-sliced (not chopped); 3 pieces banana pepper (or chili finger or "sili pansigang"); 2 grams ground black pepper; 8 pieces cleaned mustard leaves; 10 ml. cooking oil; 5 ml. "patis" (fish sauce); 200 ml. tap water (tubig lang sa gripo nyahaha) or fish stock

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(5.00/5 - 2 votes)

Main Dish

2 servings

15 min

12 min

Very Easy

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I wanted to innovate Pinoy (Filipino) fish recipes and refrain from utilizing
Bangus (milk fish) & Tilapia. WHY?
Frequently, 7 in every 10, they're "lasang lumot" (taste like moss)
And why Pomfret (Pampano)?
Primordial reason is-its somewhat "buttery" or "creamy" flavor vividly satisfies your palate
more so if the part taken comes from the area of the belly.
Believe you me, tastier than "Bangus" & way way far up than "Tilapia".
Secondly, highly manageable to prep as they're not as boney as milk fish.