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Chef Chari Prepares Pinakbet and Pompano

Updated on September 27, 2014

Filipino Stew and Fish Recipe with Sauce.

Hi, My name is Chari, and I grew up on the Philippine islands. As a young girl, I learned to cook by watching my mother prepare many different seafood dishes which she learned from her mother, and so on. The island seafood heritage they handed down to me, I continue to cherish as tradition and I would love to share one of my own favorites with you, Pinakbet and Pompano fish with dip sauce. Pinakbet is a wonderful stir fired vegetable stew, using marinated shrimp paste (or "bagoon") as a base. Typically, diced chicken or pork is added, and shrimp works well also. Shrimp paste is very popular in the Philippines, and many other Asian cultures. Together with fried Pompano and an easy to make, tasty dip sauce, I'm sure you will find this delightful combination to you liking. A short video and slide show are included to help you prepare this recipe. Enjoy!

Pinakbet and Pompano in Six Easy Steps

1. Take two woks and\or frying pans and slowly heat them with olive oil.

2. Place pre-cut green chili peppers, onions, and garlic, in the wok or pan and stir-fry them with a spatula (preferably a wooden one).

3. Place pre-cut chicken in the wok or pan with prior ingredients, stir-fry until medium to well done, apply the marinated shrimp paste ("bagoong"), and keep stir-frying.

4. Place the Pompano fish (gutted, and with side slits to facilitate frying) in the wok or pan and fry until both sides are crispy.

5. Place pre-cut Chinese long beans, butternut squash, bitter melon, and eggplant in wok or pan and stir fry with prior ingredients. This is done last to preserve the firm texture of the vegetables. Note: eggplant and bitter melon are considered essential to Pinakbet in the Philippines, but our more "westernized version" leaves them out. Put them in if you like, but it's great without also.

6. Mix the sambal, spiced vinegar, and soy sauce in a bowl and use it to dip the Pompano in when done frying.

Video: How to Prepare Pinakbet and Pompano

Slide show: Pinakbet and Pompano Quick Guide - Ingredients and Preparation

Click thumbnail to view full-size
BASIC INGREDIENTSBUTTERNUT SQUASH, CHINESE LONG BEANS, & BITTER MELON.Note: Bitter Melon is considered a main ingredient in Panikbet but we prefer it "optional". Eggplant we usually skip as well.GARLIC, GREEN CHILI PEPPERS, ONIONS, and LEMON (Lime also good)MARINATED SHRIMP PASTE ("BAGOONG") & CHICKEN (cut for quick stir fry)POMPANO (gutted with bottom slit & diagonal slits to let in heat while frying)Use a healthy, tasty oil like OLIVE OIL and fry the POMPANO wholePrepare fish dip with special spiced FILIPINO VINEGARAdd SOY SAUCE to help build the savory character of the dipFinally, add "SAMBAL" (Asian chili paste) for that extra bit of piquant-kick!And of course you'll also need a CHEF
BASIC INGREDIENTS
BASIC INGREDIENTS
BUTTERNUT SQUASH, CHINESE LONG BEANS, & BITTER MELON.Note: Bitter Melon is considered a main ingredient in Panikbet but we prefer it "optional". Eggplant we usually skip as well.
BUTTERNUT SQUASH, CHINESE LONG BEANS, & BITTER MELON. Note: Bitter Melon is considered a main ingredient in Panikbet but we prefer it "optional". Eggplant we usually skip as well.
GARLIC, GREEN CHILI PEPPERS, ONIONS, and LEMON (Lime also good)
GARLIC, GREEN CHILI PEPPERS, ONIONS, and LEMON (Lime also good)
MARINATED SHRIMP PASTE ("BAGOONG") & CHICKEN (cut for quick stir fry)
MARINATED SHRIMP PASTE ("BAGOONG") & CHICKEN (cut for quick stir fry)
POMPANO (gutted with bottom slit & diagonal slits to let in heat while frying)
POMPANO (gutted with bottom slit & diagonal slits to let in heat while frying)
Use a healthy, tasty oil like OLIVE OIL and fry the POMPANO whole
Use a healthy, tasty oil like OLIVE OIL and fry the POMPANO whole
Prepare fish dip with special spiced FILIPINO VINEGAR
Prepare fish dip with special spiced FILIPINO VINEGAR
Add SOY SAUCE to help build the savory character of the dip
Add SOY SAUCE to help build the savory character of the dip
Finally, add "SAMBAL" (Asian chili paste) for that extra bit of piquant-kick!
Finally, add "SAMBAL" (Asian chili paste) for that extra bit of piquant-kick!
And of course you'll also need a CHEF
And of course you'll also need a CHEF

Food Opinion Poll - Feedback Welcome.

Do you like a well prepared Asian stir fried dishes?

© 2012 Vortrek Grafix

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    • Vortrek Grafix profile image
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      Vortrek Grafix 3 years ago

      @Kailua-KonaGirl: Chicken, watercress, ginger and garlic sounds great KonaGirl! Bagoong does go nicely with many things doesn't it?

    • Kailua-KonaGirl profile image

      June Parker 3 years ago from New York

      I love Pinakbet and Pompano and haven't eaten any since leaving home in Hawaii. I am pinning your recipe so I can make some here in NY. I have a supply of bagoong that I always keep on hand as I use it in many different dishes. I especially like it with chicken, garlic, watercress & ginger on rice. Yum!

    • Mr Criminology profile image

      Bigwas 4 years ago from Philippines

      I love pinakbet, very nutritious

    • profile image

      julieannbrady 5 years ago

      I believe I've tried some of that fish in my life, but not filipino stew. Sounds tasty.

    • heartycindypen profile image

      Hearty Cindy Penaranda 5 years ago from Ormoc City

      Nice to see some Filipino dishes here on Squidoo, maybe you can add your profile here

      Filipino Squidoo Lensmaster Collection

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