This is another Filipino dish my fiancé and I absolutely love. I first had baked pompano when his mom made it for dinner. She served it with Pork Sinigang and a spicy vinegar dipping sauce that we are still obsessed with.
The fish was stuffed with tomato, onion, and ginger, and I remember being surprised at how such a simple meal could taste so good. It was light, comforting, and packed with flavor. After that first bite, I knew I had to learn how to make it myself.
Now, this Filipino-style baked pompano is something I cook at least once a month.
What is Baked Pompano?
Baked pompano is a simple Filipino-style fish dish made by stuffing a whole pompano with aromatics like ginger, onion, tomato, and garlic. The fish is usually seasoned, wrapped in foil, and baked until tender and flaky. This cooking method keeps the fish moist while allowing all the flavors inside the cavity to steam and infuse into the meat. It’s a very common way to cook fish in Filipino homes because it’s easy, affordable, and incredibly flavorful. Pompano is popular because of its soft, buttery texture and mild taste. It pairs perfectly with rice and a dipping sauce called sawsawan, which is usually made with vinegar, garlic, chilies, and sometimes soy sauce.
Baked Pompano Ingredients
- Whole Pompano: The star of the dish. Pompano has a naturally rich, buttery flavor that works perfectly for baking. Make sure it is cleaned and gutted.
- Ginger: Adds warmth and a fresh, slightly spicy aroma that pairs beautifully with fish.
- Garlic: Brings depth and savory flavor to the stuffing.
- Tomato: Adds moisture and a light sweetness as it cooks inside the fish.
- Red Onion: Gives the filling a mild bite and extra flavor.
- Salt and Pepper: Simple seasoning to let the natural flavors shine.
- Lime or Lemon: Adds brightness and helps cut through the richness of the fish.
- Butter: Melts over the fish while baking and keeps everything tender and flavorful.
- Red Pepper Flakes (Optional): For a little heat if you like a slight kick.
How to Make Baked Pompano
Start by rinsing and patting your cleaned pompano dry. Using a sharp knife, make three diagonal cuts along both sides of the fish. This helps the seasoning soak in and also gives the fish that classic presentation.
Season the fish inside and out with salt and pepper. In a small bowl, mix together the chopped ginger, garlic, tomato, and onion. Season that mixture lightly with salt and pepper as well.
Stuff the cavity of the fish with the filling, making sure it’s evenly distributed. Place a few slices of lime or lemon and a couple of thin slices of butter on top of the fish. Sprinkle a pinch of red pepper flakes if you want a little spice, then add any remaining filling on top.
Wrap the fish tightly in foil to lock in all the moisture and flavor. Place it on a baking sheet and bake at 350°F for about 25 to 30 minutes, or until the fish is cooked through and flaky.
What to Serve With Baked Pompano
Baked pompano is best served with:
• Steamed white rice: The classic pairing. The rice soaks up all the buttery, citrusy juices from the fish.
• Sawsawan: A spicy vinegar dipping sauce made with vinegar, garlic, chilies, and sometimes a splash of soy sauce. This is a must in our house.
• Pork Sinigang: This is how my fiancé’s mom served it the first time I tried it, and it was such a comforting combo.
• Garlic fried rice (sinangag): Adds extra flavor and makes the meal even more filling.
• Fresh cucumber or tomato salad: Something light and crisp to balance the richness of the fish.
Why You Will Love This Baked Pompano
- It uses simple, fresh ingredients.
- The fish turns out tender, buttery, and full of flavor.
- It’s easy enough for a weeknight dinner.
- It tastes like a comforting homemade Filipino meal.
Other Filipino Recipes You HAVE to Try
Baked Pompano (Easy Filipino Style Stuffed Fish Recipe)
Description
This baked pompano is stuffed with ginger, garlic, onion, and tomato, then baked until tender and buttery. A simple Filipino fish recipe that pairs perfectly with rice and spicy vinegar sauce.
Ingredients
Instructions
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Preheat the oven to 350°F.
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Rinse and pat the pompano dry.
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Make three diagonal cuts on both sides of the fish.
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Season the fish inside and out with salt and pepper.
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In a small bowl, combine the chopped ginger, garlic, tomato, and onion. Season lightly with salt and pepper.
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Stuff the fish cavity with the vegetable mixture.
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Place lime slices and butter on top of the fish. Sprinkle with red pepper flakes if using.
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Add any remaining filling on top of the fish.
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Wrap the fish tightly in foil.
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Bake for 25-30 minutes or until the fish is fully cooked and flaky.
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Remove from the oven, unwrap carefully, and serve hot with rice and sawsawan.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Sodium 420mg18%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
