Stuffed Silver Pampano with Sea Grapes Salad
Arguably the best perk of living in an archipelago is the ease of access to fresh seafood. Our islands are blessed with an abundance of edible aquatic life. When it comes to preparing fish, Pampano tops our favorite list because of its tasty yet mild taste and versatility to cook/prepare. We stuffed our Pampano with tomatoes, onions, and ginger before wrapping in foil, popping them in the oven, and baking them until our apartment is filled with unobstrusive, fishy smell!
Ever tasted the ocean in small sacs of juicy, gummy-crunchy goodness? Yep – it’s a type of seaweed! Lato (Sea Grapes) is best served with chopped tomatoes and onions mixed with vinegar and a little bit of sugar to balance the flavor!
Ingredients
For Stuffed Pampano:
- 2 pcs medium Silver Pampano, clean and ready for stuffing
- 1/2 cup ripe tomatoes, chopped
- 1/8 cup onion, finely chopped
- 1 tablespoon ginger, finely chopped or minced
- Salt and pepper to taste
For Ensaladang Lato (Sea Grapes Salad):
- 1/8 kilo fresh Lato (Sea Grapes)
- 1/2 cup ripe tomatoes, chopped
- 1/8 cup onion, finely chopped
- 1 teaspoon ginger, finely chopped or minced
- 1 tablespoon Apple Cider Vinegar
- 1/2 tablespoon sugar
- Salt and pepper to taste
Procedure
For the Stuffed Pampano, season the fish with salt and pepper and set aside. Mixed the rest of the ingredients and season to taste.
Stuff the fish with the mixture and wrap individually in foil.
Bake for 40 – 45 minutes at 200°C or 392°F. Keep an eye (or nose!) to make sure it doesn’t burn! You will know if it’s done once you smell a roasted fish aroma.
For the Ensaladang Lato (Sea Grapes Salad), mix all ingredients together except for the lato. The acid of the vinegar will sanitize the seaweed but it will also “melt” it. Serve immediately!
Tiny Kitchen @ 29K 