A beautifully cooked whole pampano, lightly fried and finished in a fragrant ginger and oyster sauce that’s rich, savoury, and deeply comforting. Infused with garlic, onion, and fresh ginger, the sauce is elevated with a touch of Black Bean Chilli Oil for gentle heat and depth. Finished with fresh vegetables for texture, this dish delivers a perfect balance of umami, warmth, and freshness—an effortless yet impressive centrepiece for any meal.Substitute pampano with mahi-mahi or tuna.
Pampano in Ginger & Oyster Sauce
Pampano in Ginger & Oyster Sauce
Pampano in a rich ginger and oyster sauce with garlic and chilli oil—warm, savoury and full of umami. Use Mahi-mahi or tuna as a substitute.
- Author
- RoniB's Kitchen
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Servings
- 6
- Category
- Main
- Cuisine
- Filipino
Ingredients
- 1 pampano fish shallow slits on the sides
- cooking oil
- 3 cloves garlic minced
- 1 medium onion sliced
- 1 inch ginger peeled and thinly sliced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp water
- 1 tsp RoniB's Kitchen Black Bean Chilli Paste
- salt and pepper to taste
- 1 carrot julienned
- 2 spring onions thinly sliced
Directions
- Make shallow slits on the side of the fish. Season with salt and pepper. Set aside.
- In a shallow pan, heat oil. When oil is hot but not smoking, fry the fish on both sides until cooked. Set aside.
- In the same pan, reduce the oil to about 1 tbsp.
- Saute garlic, onion and ginger until fragrant.
- Add the soy sauce, oyster sauce, water and black bean chilli oil and reduce until it has thickened slightly.
- Return the fish into the pan and let sauce simmer.
- Add salt and pepper to taste.
- Transfer the fish into a serving platter and top with the carrot and spring onions.