Skip to main content

Fried Pompano

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.

Ingredients:
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

Steps:
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
 Hope you had a restful weekend!
========================
Linking to:
BWS tips button Weekend Bloggy Reading

Comments

  1. I am glad I stopped by - this looks so good, You even make okra look yummy!

    Love the bags from the previous post too.

    ReplyDelete
    Replies
    1. Thank you for the visit! Still thinking of my next project using apple blossoms.

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
  3. This sounds just yummy! Pompano was a fave fish of my mother's and one that I grew to love as well.

    ReplyDelete
    Replies
    1. Thank you, Suzy! Nice to know you also love pompano!

      Delete
  4. The okra and eggs really appeal to me here! I've never tried pompano before. Thank you for sharing on Foodie Friday

    ReplyDelete
    Replies
    1. Thank you, Adelina! It's always great to share at Foodie Friday. You will love the taste of pompano!

      Delete
  5. I have never had pompano but this certainly looks delicious. I am a new Follower of your Blog. Enjoy the rest of your week.

    ReplyDelete
    Replies
    1. Hi Judy, great to see you here! Welcome to this site! Hope you enjoy browsing over the posts. :)

      Delete
  6. I've enjoyed looking at all your recipes and crochet projects. Every now and then I crochet or knit. Love your ideas! Thanks for visiting my flower journal.

    ReplyDelete
    Replies
    1. Thank you, Tammy, for dropping by. It's great to know you went on tour around the site! Hope to see you back!

      Delete
  7. Hi there, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
    http://chelencarter-retiredandlovingit.blogspot.ca/

    ReplyDelete
    Replies
    1. Wow, Chris, retired and still very productive! Thank you for dropping by and for following me. Following you on Pinterest now!

      Delete

Post a Comment

Thank you for dropping by and leaving a comment. Would love to see you back.

Most popular posts

Pesto Spanish Sardines Pasta: A Remake

There's a saying that goes, "One is enough, two is too much..." Uh uhhh, not for this!!! I'm referring to the Spanish Sardines Pasta which was my welcome post this year. My daughter, Ayana Grace, bought a bottle of pesto from the grocery store last month (she usually does...we seldom run out of pesto sauce in our cupboard) and I just wasn't able to resist making another try of the Pesto Spanish Sardines Pasta so here it is... Ingredients: 2 tbsps reserved oil from bottled sardines 2 tbsps olive oil 1 tbsp minced garlic 1/4 cup diced tomato 1 cup flaked Spanish sardines 1/3 cup Pesto sauce 1/4 cup pitted black olives 1/4 cup button mushrooms 1/2 kilo pasta noodles, cooked according to package instructions salt and pepper to taste Whole pieces of Spanish sardines (1 piece as topping per serving) Parsley for garnish   Steps: In a large saute pan, heat oil from sardines. Add olive oil as needed. Saute garlic until fragrant. Add diced

Ensaladang Mustasa

It's back to work today, after five days of rest, something I've been looking forward to. As if the  long Christmas holiday vacation was not enough :) Well, days just seem to fly so fast! Thanks to the additional non-working holidays brought about by the Pope's visit to my country, the Philippines. I had time to relax, stay at home, bond with family and yes, sort picture files in my computer. In between social networking, of course, I cooked for my family. With my husband home, there has to be fish and vegetables on the dining table. There was a bunch of mustasa (mustard) leaves left in the vegetable bin. What could be a better and perfect partner to fried fish than Ensaladang Mustasa (Mustard Salad)? Very simple and easy, here's how I did it. Ingredients: 1 bunch of mustasa leaves Rock salt 2 medium-sized tomatoes, sliced 1 small onion, sliced thinly 3 tbsps vinegar Iodized salt, ground pepper and sugar to taste Steps: 1. Cut mus

Ensaladang Alugbati (Malabar Spinach Salad)

This post appeared in my Facebook memories today. I'm glad it did! I featured this salad in my FB page a year ago.  Alugbati  (Malabar Spinach)  Salad (Ensaladang Alugbati). This came up when I received for the first time this bouquet of alugbati from Erik, my officemate. He shares with us fruits and veggies fresh from his garden.