- 5 to 2 pounds fresh pompano fish cleaned, scales and intestines removed, scored diagonally (or use snapper)
- 1 teaspoon ground black pepper for marinade
- 2 Tablespoons vegetable oil
- 1 whole onion chopped
- 2 to 3 stalks fresh lemongrass middle white part, pounded and sliced
- 2 Tablespoons patis fish sauce
- 2 whole large tomatoes sliced
- 8 to 10 cups vegetable broth or rice wash
- 3 Tablespoons tamarind liquid concentrate
- 1 whole daikon radish peeled, sliced, about 1 cup
- 2 cups sitaw ( long green beans) sliced into 2-inch length pieces
- 1 bundle (2 cups) fresh kangkong (water spinach) edges trimmed, coarsely sliced in 2inch pieces or use fresh baby spinach
- 2 whole Asian eggplants sliced, about 2 cups
- 1 teaspoon salt
- In a large, deep stockpot, over medium high heat, add the vegetable oil. When oil is hot, saute the garlic and onions for 1 to 2 minutes till fragrant.
Add the lemongrass, tomatoes and patis (fish sauce).
- Pour the broth or rice wash and the tamarind concentrate into the stockpot. Combine ingredients.
Add the whole pompano. cover and let the broth boil over high heat.
Then lower heat to a medium simmer and continue cooking for about 10 minutes more. 3. Add the rest of the vegetables: The radish, eggplants, sitaw (long green beans). Continue cooking the fish and vegetables for 8 minutes more.
- Add the Kangkong (water spinach) and cook five minutes more till leaves soften. Season with salt and black pepper. Serve piping hot with boiled rice and a side dipping sauce of patis (fish sauce)