Inihaw na Pompano with Calamansi

A small whole pompano is salted, brushed with coconut oil, and grilled until the skin blisters. Calamansi keeps the rich fish bright and simple.

Estimated cost: ₱390–₱430

Prep 20 min · Total 38 min · Serves 1

Nutrition per serving: 418 kcal · 37 g protein · 2 g carbs · 29 g fat

Ingredients

• 1 small fish, about 220g whole pompano, cleaned
• 2 tsp coconut oil
• 3 pcs calamansi
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. Score both sides of the cleaned pompano with 2 shallow diagonal cuts so the seasoning reaches the flesh.
2. Rub salt and black pepper inside the belly and over the skin, then rest at room temperature for 15 minutes while preheating the grill.
3. Heat a charcoal grill or grill pan to medium-high; the grate should be hot enough that a drop of water sizzles immediately.
4. Brush the fish lightly with coconut oil and place it on the grill. Cook for 7 to 8 minutes without moving it, until the skin releases easily and has dark grill marks.
5. Flip carefully with a wide spatula, brush the second side with the remaining coconut oil, and grill for another 7 to 8 minutes.
6. Check doneness by inserting a fork near the thickest part; the flesh should flake and turn opaque all the way to the bone.
7. Rest the fish for 3 minutes, then squeeze calamansi over it just before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).