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Home > Recipes > Pompano Recipes > Steamed Pompano w/ soy sauce, ginger & scallions

This easy recipe for Steamed Pompano fish with soy sauce, ginger and scallions is a tried and true family favorite. Delicately flaky yet firm succulent fish served with a hot sizzling oil drizzled on top brings out aroma and flavor.


  • 1 golden pompano
  • 1 bunch green onions cut about 2-3" in length, save some thinly julienned for topping
  • 1" piece ginger thinly sliced
  • 1 pkg soft tofu cut into pieces
  • cilantro optional
  • 2 tablespoon high smoke-point vegetable oil
  • 2 tablespoon light soy sauce or as needed


  • Clean fish by rinsing it under cold running water.
  • Use a pair of scissors to cut at the belly, gut and remove all the innards and gills.
  • Rinse the fish under water and pat dry with paper towel.
  • Stuff in the inner belly of the fish with green onions and ginger.
  • Arrange tofu onto a heat-proof plate and place the fish on top of it.
  • Use a knife to add a few cross cuts to the fish, to help it cook evenly. (Don't cut all the way through).
  • Place the plate on a steam rack in a wok or steamer, and fill with water.
  • Heat over high heat and steam for 25-30 minutes, depending on the size of your fish, until the flesh is opaque.
  • Remove plate from the steamer.
  • Arrange additional julienned scallions/green onions, ginger and/or cilantro on the fish.
  • In a small saucepan, heat up 2 tablespoons of vegetable oil, until almost smoking hot.
  • Carefully pour the hot oil over top of the scallions/green onions on the pompano fish.
  • Pour soy sauce around the tofu.
  • Serve the fish and tofu together with hot steamed rice.

    Recipe courtesy of Sift & Simmer