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You are here: Home / Fish Recipes / Steamed Pompano (Talakitok)

Steamed Pompano (Talakitok)

September 1, 2019 by Manny Leave a Comment

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This dish is steamed pompano with salted eggs, vegetables and spices wrap in banana leaves or aluminum foil. This recipe is very simple and uses only very few ingredients. And what makes this steamed fish unique is the addition of salted eggs which give a more savory taste. As much as possible, use banana leaves instead of aluminum foil because banana leaves gives food a distinctive aromatic flavor.

To cook steamed pampano; Make a diagonal slit on both sides of each fish. Sprinkle fish with salt and ginger. Place each in individual foil. Divide celery, onion, tomatoes and salted eggs into four portions. Place a portion on top of each fish. Wrap carefully and steam for 45 minutes or until fish is done.

 

Steamed Pompano
Print Recipe

How to Cook Steamed Pompano (Talakitok)

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 4 pcs fresh pompano or talakitok about 200-250 grams each
  • 1/2 tsp. ginger finely chopped
  • 1 Tbsp. celery chopped
  • 1 pc onion cut into rings
  • 4 pcs tomatoes quartered
  • 2 pcs salted eggs sliced
  • 4 pcs 15'' square banana leaves or aluminum-foil
  • 1 tsp. salt

    Instructions

    How to cook Steamed Pampano

    • Make a diagonal slit on both sides of each fish. Sprinkle fish with salt and ginger.
    • Place each in individual foil. Divide celery, onion, tomatoes and salted eggs into four portions.
    • Place a portion on top of each fish. Wrap carefully and steam for 45 minutes or until fish is done.

     

    Steamed Pompano

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    Filed Under: Fish Recipes Tagged With: steamed pompano, steamed talakitok

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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