How to cook Steamed Pompano with sauteed Okra | Farm To Table - video Dailymotion

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Aired (March 16, 2025): Chef JR Royol cooks this dish for Kapuso actress Analyn Barro at the heart of Mutya ng Pasig Mega Market! Watch this episode now.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00Earlier, Rapsaroleta got caught in the steamed fish.

00:04There it is!

00:05Where's the fish?

00:06And now that we've sold our favorite fish and vegetables,

00:11it's time to cook the dish we're going to serve later.

00:15I'm just getting inspiration from our favorite Sinigang in Miso.

00:19That's why I'm going to give it a different attack.

00:22So here's our Mustasa.

00:25So what I'm going to do is, I'm going to season our Miso paste and Sinigang powder with our fish fillet.

00:35Then, I'm going to wrap it with our Mustasa.

00:39Then, I'm just going to saute all the vegetables that it chose to garnish or on the side.

00:45I'm just choosing the big leaves.

00:47That's the easiest to wrap on the fish.

00:51What I'm preparing to do here is,

00:54we're going to blanch it because if you don't blanch the leaves,

00:58you'll notice that, for example, if we roll it,

01:01it'll be too crispy and the stems will snap.

01:06To avoid that, we're just going to blanch it quickly.

01:20We have here our Miso paste and then our Tamarind powder.

01:36We're just going to mix this together.

01:39So we have here a very thick paste.

01:42It's like clay consistency of our Miso paste and Tamarind powder or Sinigang mix.

01:48This is what we're going to put inside our fish.

02:04Then, some of the paste on the outside.

02:12We're going to wrap our Mustasa.

02:18So we have here our Pampano Fillet that we seasoned with Miso paste and Sinigang powder.

02:41We wrapped it with blanched Mustard leaves or Mustasa.

02:45So at this point, it's ready.

02:47At the bottom, typically, we don't use this compartment for anything.

02:52It's just for steaming.

02:53But since we have fish bones, I would use that.

03:00Also the head so that we can make our own broth.

03:05And then, in the compartment where we're going to put our fish,

03:09I'm going to put banana leaves.

03:13And our fish.

03:16So we're just going to steam this for about 15 to 20 minutes.

03:20And while we're cooking this, we're going to sauté our garnish.

03:25For our garnish, we're just going to slice some Okra,

03:28Tomatoes, Onions, Red Bell Pepper, and Cilig Labuyo.

03:43And then, I'm just going to put our Miso paste.

03:49So we're just going to put a little bit of water.

04:00That's what's good about cooking when you're right in the middle of the market.

04:03If you're short on ingredients, just leave for now.

04:07So this is a new dish that I'm basically exploring.

04:10I haven't tried our local Miso paste for sauté or as a base for my sauce.

04:18We just use this usually.

04:20It's just sautéed in Miso.

04:21But since we're inventing what we have here,

04:27I came across this.

04:31Since we're inventing what we have here,

04:34I came across this very interesting texture.

04:38It's like you're crushing a red egg but it's not salty.

04:42But it has a bit of sourness that's like you're eating Buron from Pampanga or the North.

04:49So that's what I'm discovering.

04:51And like I said, unlike the Japanese and Korean Miso,

04:55ours is salty.

04:56That's why we have a new fish.

05:04And then I'm just going to mix our Okra, bell pepper, and chili.

05:17So our Okra will be cooked.

05:18Let's just slice the chili.

05:21And then we'll put it.

05:22Okay.

05:25Turn off the heat.

05:26It's perfect.

05:27Our Inisim na Pampano is cooked.

05:29We can now serve.

05:53If you like this video, please subscribe.

05:54Also, I have a second channel.

05:55Please check it out.

05:56I upload weekly.

05:57I'll see you next time.

05:58Bye.

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How to cook Steamed Pompano with sauteed Okra | Farm To Table

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