01

Baked Pompano

Ingredients

• 1.5 to 2 whole fresh pompano whole fish, cleaned and gutted
• 1/4 cup lemon juice
• 1 Tablespoon fish sauce
• 1 teaspoon salt
• 1 teaspoon freshly-ground black pepper powder
• 1 whole onion chopped
• 4 cloves garlic peeled and minced
• 1 knob fresh ginger sliced in 1-inch small strips, about 1/8 cup
• 2 stalks scallions or green onions chopped, edges trimmed
• 1 whole large tomato sliced
• 1/2 teaspoon grated lemon zest
• 1/3 cup green peas
• 1 Tablespoon butter
• 1 medium-sized red or green bell pepper sliced for garnish
• 1 to 2 whole fresh lemons sliced for garnish

Instructions  To marinate a whole fish with head and tail intact, score the fish skin diagonally twice on both sides. These slits help the marinade penetrate through. Marinate the fish with lemon juice fish sauce, salt and black pepper all over, both inside and outside. Do the same if using fillets. Cover and marinate in the refrigerator for 15 to 20 minutes (do not marinate fish longer than 30 minutes).  In a small bowl, mix the chopped onions, minced fresh garlic and ginger. Add the chopped tomatoes, scallions and lemon zest. Set aside.  Take out the marinated fish from the refrigerator. Arrange the fish or fillets on a pre-greased baking pan which fits the fish.  Place fish in an oven-proof roasting pan or casserole dish. Fill the fish cavity with 2 to 3 tablespoons of the onion-tomato mixture (if using a whole fish with head and tail) . Scatter the rest of the onion-tomato mixture and green peas on top of the fish. Dab a few pieces of butter over the fish. Cover with foil and seal all over.  Bake fish in a preheated oven of 350 F for 20 minutes. Then remove the foil from the fish and continue baking for 10 to 15 minutes more. Garnish with red pepper strips and lemon slices. Serve warm with rice.

02

Florida Pompano with a Kasturi Lemon

Ingredients

• 2 medum sized pompano fillets
• 1 red grapefruit ½ peeled and separated ½ juiced
• 50 gms cashew nuts
• 2 zest of one kasturi lemon
• 2 tablespoons butter
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• sea salt and black pepper to taste

Instructions
Place pompano fillets in baking dish, lightly coating each fillet with olive oil and adding a sprinkling of sea salt and black pepper Add a little water to the pan and roast pompano in a 350 degree oven for 15-20 minutes In a saute pan over medium high heat add 1 teaspoon butter and allow to melt, when the pan is hot add in cashew nuts Toss and keep over the heat for about a minute then add the vinegar. Add in grapefruit juice and lemon zest, turn heat to low and reduce slightly. Take remaining butter and roll it in flour, add this to the sauce it will thicken your sauce. Remove from heat and hold until pompano is finished cooking. Pour the sauce over the baked pompano and serve.

03

Spicy Pan Fried Pompano

Ingredients

• 1 large Pompano / Pomfret cut into 1 inch steaks
• 1 tablespoon lime juice
• ½ tablespoon ginger grated
• ½ tablespoon garlic grated
• ½ tablespoon red chili powder medium hot
• ¼ teaspoon garam masala
• ¼ teaspoon turmeric
• ½ cup rice flour
• 1 tablespoon cooking oil
• 1 teaspoon salt

Instructions Wash the pompano steaks thoroughly and drain all the water. Apply lime juice evenly and set aside for 5 mins. Drain all the lime water out. Lime water will help take away any fishy smell. Mix together ginger, garlic, red chili powder, turmeric and salt. Apply it evenly to the fish steaks.  Add a pinch of salt, turmeric, red chili powder and garam masala to the rice flour and mix well.  Heat a medium grilling pan and spread half tablespoon of oil evenly. Roll the fish steaks individually in the rice flour, shake off any excess flour and arrange the fish on the pan. Apply the rest of the oil on the top side of the fish using a brush. Cook each side uncovered on medium heat for 3-4 minutes or until the fish looks golden brown and crispy. Serve with lime wedges.

04

Whole Roasted Pompano

Ingredients

• 1 whole pompano, roughly 1½ to 2 pounds*
• 2 tsp. pink sea salt
• 1 tbsp. olive oil
• 6–8 sprigs fresh dill
• 1 lemon, thinly sliced

Instructions
Rinse well with cold water both inside and outside, allow to dry, then rub all over with olive oil and sea salt (inside the cavity as well). For the dish: Preheat oven to 375 degrees. Place the fish on a sheet pan over a few sprigs of fresh dill, then stuff the inside loosely with lemon slices and remaining dill. Roast for 18–20 minutes, or until done. The internal temperature of the meat should reach 145 degrees. Allow to cool slightly, then serve whole.

05

Steamed pompano with ginger sauce

Ingredients

• 2 whole pompano (1.2 kilograms in total weight) gutted and scaled
• ¼ cup ginger juice or 3 to 4 tablespoons grated fresh ginger with the juice
• ½ cup light soy sauce
• 1 tablespoon sesame seed oil
• fried garlic
• fried shallots
• thinly sliced scallions

Instructions
Start boiling water in your steamer. Score the pompano and place each in a heatproof shallow bowl. Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil. Pour the mixed sauce over the fish. Steam the fish over briskly boiling water for 30 minutes. When the fish is done, remove the bowls from the steamer basket(s), scoop the sauce around it with a spoon and drizzle over the top of the fish. Sprinkle with fried garlic and shallots, and sliced scallions.

06

Fried Pompano with Tamarind Sauce

Ingredients

• 9 tablespoons sugar
• 6 tablespoons Soy Sauce
• 6 tablespoons water
• 1 tablespoon tamarind powder or paste
• black pepper
• 3 pieces Pompano scaled and gutted
• Salt to season
• vegetable oil for shallow-frying
• 1/3 Cup shallots (sibuyas Tagalog) sliced

Instructions
Make the tamarind sauce: Combine all ingredients in a saucepan. Whisk over medium heat. Cook just until sauce thickens; set aside. Score fish at an angle on both sides. Season with salt. Heat oil in a frying pan. Fry fish until golden and crispy. Drain on paper towels. Transfer fish to a serving platter. Pour tamarind sauce over fish. Top with fried shallots. Serve immediately.

07

Pompano Asam pedas

Ingredients

• 1 pompano (1/2 pound to 1 pound (200 g-400 g)
• 10 small okras
• 1 tomato (cut into wedges)
• 1 teaspoon fish curry powder
• 2 sprigs of daun kesum
• 5 tablespoons cooking oil
• 1 tablespoon palm sugar/sugar

Instructions
Grind the spices in a food processor. Set aside. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. Heat oil and fry the spice paste for 2 minutes or until fragrant. Add the tamarind juice, fish curry powder and bring to boil. Add the tomato wedges, okras and daun kelsom and bring to boil. Add the fish, salt, and palm sugar/sugar. Simmer on low heat for 5 minutes or until the fish is cooked.

08

Char grilled Sea Bass with Avocado Salsa

Ingredients

• 400gms Sea bass fillet steak
• 2 Tablespoons butter melted
• 1 Tablespoon olive oil
• 2 Teaspoons soy sauce
• 1/2 Teaspoon ground ginger
• 2 Large avocados diced small
• 1 Teaspoon minced jalapeno
• 2 Tablespoons freshly chopped cilantro chopped
• 2 Tablespoons lime juice
• 1 Pinch salt or to taste
• 1/2 Teaspoon red pepper flakes to garnish

Instructions
In a small bowl, whisk together olive oil, melted butter, soy sauce, ginger, and the lime juice. Place fish into a shallow dish and pour marinade over. Flip the fish over until each piece is coated. Place in the fridge until ready to cook, no longer than 15 to 20 minutes. Make the avocado "Salsa" by combining the diced avocado, minced jalapeno, minced garlic, the juice of 1 lime, and cilantro in a small bowl. Add in a pinch of salt. Stir together and set aside. Heat a large heavy skillet over medium-high heat. Cook the Sea bass by searing it skin side down first (if your fish has skin). It should take about 4 minutes per side to cook through (actual cooking time will depend on the thickness of your filet). The fish is done when it can flake easily with a fork. Serve the fish hot topped with avocado salsa. Season with additional salt to taste and garnish with red pepper flakes and cilantro

09

Sea Bass with Tangy Coconut Sauce

Ingredients

• 400 gms Sea bass fillet
• 1 Medium onion, thinly sliced
• 1 Tbsp chopped green chilies
• 1 Tbsp garlic chopped
• ½ Tsp Turmeric powder
• ½ Tbsp ginger chopped
• 1 Tbsp curry leaves
• 1 Tbsp tamarind
• 1 Can coconut milk
• 5 Kaffir lime leaves
• 2 Stump of lemon grass
• ½ Lime, zested and juiced
• ½ Tbsp White pepper
• Oil for frying
• Salt
• 1 Tbsp Fried onion

Instructions
Marinate 400 gms of Sea bass fillet with lemon juice, salt and white pepper. Shallow fry the Sea bass until well done and keep aside. Heat oil in a pan add kaffir lime leaves lemon grass, onion, ginger, garlic green chilies, curry leaves, Sauté until golden brown, add turmeric powder. Add Coconut milk and simmer for 3 minutes until thick gravy becomes thick. Add Tamarind soaked in water. keep the fried Sea bass on the bottom of the serving plate and Pour the gravy over it. Garnish with fried onions and fried curry leaves.

10

Asian baked Sea Bass

Ingredients

• Cleaned Sea bass 600 grams,
• heads removed, flesh slashed
• Ginger 50 grams
• Fresh red chilly 1
• Spring onion sliced 2 Tbsp
• Garlic slices 2 Tbsp
• Fresh coriander small bunch
• Vinegar 1 Tbsp
• Honey 1 Tbsp

Instructions
Put 2 whole cleaned Sea bass in a baking tray. Scatter with fresh ginger, red chilli, spring onions, garlic and fill the cavities with small bunches of fresh coriander. Mix together the soy sauce and honey. Drizzle over the fish and cover the roasting dish with foil. Bake in a Preheated oven at 200°C for 25 minutes or until cooked through, then serve.

11

Sea bass with sizzled ginger, Chili & spring Onions

Ingredients

• Sea bass fillet 800 Grams
• Sunflower oil 3 Tbsp
• Ginger Julienne 50 Grams
• Garlic thinly sliced 50 Grams
• Fresh red chilies 3 pcs
• ½ Tbsp ginger chopped
• Spring onion 50 Grams
• shredded long ways
• Soy sauce 1 Tbsp

Instructions
Season 2 Sea bass fillets with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp sunflower oil. Once hot, fry the Sea bass fillets, skin-side down, for 5 min or until the skin is very crisp and golden. The fish will be almost cooked through. Turnover, cook for another 30 sec - 1 min, then transfer to a serving plate and keep warm. You’ll need to fry the Sea bass fillets in 2 batches. Heat 2 Tbsp sunflower oil, then fry the large knob of peeled ginger, garlic cloves and thinly shredded red chillies for about 2 mins until golden. Take off the heat and toss in the bunch of shredded spring onions.Splash the fish with 1 Tbsp soy sauce and spoon over the contents of the pan.

12

Pan-fried Sea bass spicy carrots lemon

Ingredients

• Sea bass fillet 600 gms
• 300g Carrots
• Finely chopped skin of
• 1 Preserved lemon
• Zest and juice of 1 small lemon
• ½ Tsp chili flakes
• 2 Tbsp extra-virgin olive oil
• Handful of basil leaves
• Flour to dust
• Butter
• 1 Tbsp olive oil

Instructions
Heat the oven to 200°C/ Chop the carrots into rounds, Boil for 5 minutes, drain, and then put in a baking dish lined with baking paper. Add the preserved lemon skin, lemon zest and juice, chilli flakes, salt, pepper and olive oil. Toss, then bake for 40 minutes or until the carrots are cooked. Stir in the basil leaves. Five minutes before the carrots are ready, lightly dust Sea bass in plain flour seasoned with salt and pepper. Melt a knob of butter and 1 tbsp olive oil in a pan on a high heat. Cook the fish for 2-3 minutes on each side until cooked. Serve the carrots with the fish and blanched basil leaves on the side. Garnish with sesame seeds.

13

Steamed Sea Bass Herbs & Lemon grass

Ingredients

• Sea bass 600 gms whole cleaned
• 2 Stumps of lemon grass sliced
• 5 Kaffir lime leaves
• 5 Cloves Garlic finely chopped
• Thai green chilies 3 pcs finely chopped
• ½ Bunch coriander leaves finely chopped
• 2 Tbsp of finely sliced galangal
• 1 Tbsp Sesame oil
• 1 Tbsp Spring onions chopped
• 1 Tbsp fish Sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions
In a bowl Mix fish sauce, brown sugar, lemon juice and mix well. Add spring onion, galangal, garlic, green chillies, lemon grass and slice lime leaves. Place the fish on the serving plate insert the lemon grass inside the fish. Pour the mixed ingredients on top of the fish. Place the fish inside the steamer on a tray and cook for 15 minutes. Remove the fish from the oven Heat sesame oil in a pan and pour over the fish to sizzle and serve.

14

Sea Bass with Beurre Blanc

Ingredients(For the SeaBass)

• 4 pieces of Sea bass fillets
• Salt and pepper to taste
• Olive oill

Ingredients(For Beurre Blanc)

• 1/4 cup white wine vinegar
• 1/4 cup heavy cream
• 1 cup cold unsalted butter,cubed
• Salt to taste
• Fresh lemon juice to taste

Instructions
Season the Sea bass fillets with salt and pepper on both sides. Heat a pan over medium-high heat and add a drizzle of olive oil. Place the seasoned Sea bass fillets in the pan, skin side down. Cook for about 4-5 minutes on each side until the fish is cooked through and has a crispy skin. Adjust the cooking time depending on the thickness of the fillets. While the fish is cooking, prepare the beurre blanc sauce. In a small saucepan, combine the white wine and white wine vinegar and simmer over medium heat until the liquid is reduced by half. Lower the heat to medium-low, add the heavy cream to the reduced wine mixture, and let it simmer for another minute. Reduce the heat to low and whisk in the cold cubed butter, a few cubes at a time, until the sauce becomes creamy and emulsified. Be sure not to boil the sauce, as it may cause it to separate. Season the Beurre blanc with salt and a splash of fresh lemon juice to taste. To serve, place the Sea bass fillets on individual plates and drizzle the Beurre Blanc sauce over the top.