Ginger Garlic Fish Stew

I grew up eating and cooking fish and this is one of my favorite dishes. Have you ever had Pompano fish? 

"Pompano has a rich mild flavor that is sweet and delicious which makes it the first choice among Creole cooks. Additionally, the head of the Pompano has an oily taste that makes it suitable for sautéing, broiling and making soup. The whole fish is edible thanks to its soft tender bones and is both lean and light which makes preparing it easy and a great option for those who want to eat healthily." -Tastekitchenn

Pompano is one of my favorite fishes to cook with. It's white, flaky meat is mild for your kids to like fish too and quick to cook. 

This recipe takes simple garden vegetables with the main stars, garlic and ginger giving it that Asian inspiration. Don't be afraid of whole fish! Ask your fishmonger to cut into thirds for this recipe. 


  • 2 tablespoons minced ginger
  • 4 garlic cloves, finely chopped
  • 1 large onion, large chopped
  • 1 jalapeno, sliced
  • 2 Roma tomatoes, large chopped
  • 1/4 teaspoon kosher salt
  • 1 zucchini, julinenned
  • 1 whole Pompano fish
  • 2 cups water
  • 1 tablespoon Knorr Liquid Seasoning
  • 1 Chinese eggplant, chopped
  • Heat a pot with 2 tablespoons vegetable oil on medium-high heat.
  • Saute the ginger and garlic with 1/4 teaspoon salt for 5 minutes.
  • Add chopped onions and saute until soft and translucent.
  • Add the jalapenos and tomatoes and saute until the juice from the tomatoes start to come out, about 5-8 minutes. 
  • Add the zucchini and toss in for 2 minutes.
  • Place the Pompano fish with the sauteed vegetables with water. 
  • Stir gently.
  • Stop with eggplant and cover. 
  • Let simmer for about 10-12 minutes. 
  • Stir gently and serve with bowl of rice. 
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