Grilled Pompano (Inihaw na Talakitok) with Green Mango Salsa
Tired of cooking a simple grilled fish? Its really not very appetizing even if you grill a talakitok (pampano) , one of our favorite and prized fish if you will just put salt and pepper on it and grill it without any special dipping sauce or side dishes like a salad or salsa. This recipe I have here is a grilled pampano fillet topped with Filipino salad and green mango salsa. The Filipino salad is made from cucumber, red bell pepper and onions mixed with vinegar, sugar and pepper. While the green mango salad is made from green mango, tomatoes, onions and green onions.
To cook the grilled pompano; Dip fish fillet in oil and sprinkle with salt and pepper on both sides. Grill on skin side first to make cross marks.Turn and grill until done. Serve with steamed rice, Filipino salad and green mango salsa on top of the fish. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
- 200 grams pompano fillet, skinless
- ¼ cup cucumber, diced
- 1 Tbsp green mango, diced
- ¼ cup red bell pepper, diced
- ¼ cup small tomatoes, diced
- ½ piece onion, sliced
- 2 Tbsp green onion, diced
- ⅓ cup vinegar
- 1 Tbsp lemon juice
- salt and pepper to taste
- 1 tsp sugar
- vegetable oil, as needed
- Combine tomatoes, onions, lemon juice, mangoes and green onion.
- Let stand for 30 minutes. Chill.
- Season with salt and pepper.
- Combine vinegar, sugar, salt and pepper. Set aside.
- Mix together cucumber, red bell pepper and onions.
- Pour vinegar mixture and mix. Chill for at least 30 minutes.
- Dip fish fillet in oil and sprinkle with salt and pepper on both sides.
- Grill on skin side first to make cross marks.Turn and grill until done.
- Serve with steamed rice, Filipino salad and green mango salsa on top of the fish.