Pinangat na Pampano is one of my favorite pangat or pinangat na isda. I've seen many variations of this recipe but I still prefer the simple way my mother cooks it. I love to eat every single part of this fish from skin to meat to its bones.
4 golden Pompanos
1/2 cup water
salt to taste
Clean Pompano fish thoroughly, cut into 3 pieces and sprinkle with salt then set aside.
Add fish in a pot.
Add 1/2 cup of water
Add tomatoes on top of the fish.
Bring into a boil. Once boiling, squash tomatoes using mixing spoon.
Let juice come out of tomatoes and simmer for 5 to 10 minutes