I have already featured this fish before. In my post entitled, "Of Little Pigs and Silver Fishes," I described how I came to discover white pompano. From then on, this has become a frequent dish on our table. Just as I said in my previous post, it's very tasty and everyone in the family loves it.
For today, we enjoyed a very simple pompano dish.
1 medium size pompano
salt and ground pepper
6 pieces okra (lady's fingers or bhindi or gumbo), steamed and cut into 1-inch chunks
3 pieces salted eggs, sliced
2 pieces large tomatoes, sliced
1. Sprinkle salt and ground pepper to both sides of pompano.
2. Heat oil in pan. Fry pompano.
3. While waiting for pompano to cook, steam okra for 2-3 minutes. Drain and cut into 1-inch chunks.
4. Remove salted eggs from shell and slice into 6 pieces each.
5. Once pompano is cooked, place in a serving dish.
6. Garnish with steamed okra, salted eggs and tomatoes.
|Fried Pompano garnished with salted eggs, tomatoes and steamed okra|