Golden Crispy Pampano with Calamansi-Garlic Dipping Sauce

Golden Crispy Pampano with Calamansi-Garlic Dipping Sauce

A modern Filipino twist on fresh pampano—marinated for flavor, lightly dredged for crisp skin, and paired with a tangy calamansi-garlic sauce.  

Ingredients

- 1 kg pampano, scaled, gutted, and scored  

- 1½ tsp kosher salt  

- ½ tsp freshly ground black pepper  

- 1 tsp turmeric powder (optional, for color)  

- 2 tbsp calamansi juice (or lemon juice)  

- 1 tsp fish sauce  

- 2 tbsp vegetable oil (for pan-frying)  

- 1 tbsp unsalted butter  

For the Calamansi-Garlic Dipping Sauce  

- 4 cloves garlic, thinly sliced  

- 1 small shallot, finely chopped  

- 2 tbsp calamansi juice (or white vinegar)  

- 1 tsp fish sauce  

- ½ tsp brown sugar  

- 1 bird’s eye chili, finely chopped (optional)  

- 1 tbsp chopped cilantro or thinly sliced scallions  

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Marinade

1. In a shallow dish, whisk together salt, pepper, turmeric (if using), calamansi juice, and fish sauce.  

2. Add the scored pampano, turning to coat both sides.  

3. Marinate for 20–30 minutes at room temperature.  

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Cooking Steps

1. Pat the fish dry with paper towels; reserve the marinade.  

2. Lightly dredge each side in rice flour or cornstarch—shake off excess.  

3. Heat vegetable oil in a large nonstick skillet over medium-high heat.  

4. Add butter; when it foams, place the fish skin-side down.  

5. Cook 3–4 minutes until golden and crisp; flip gently and cook 2–3 minutes more until cooked through.  

6. Transfer to a wire rack over a baking sheet to keep skin crisp.  

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Calamansi-Garlic Dipping Sauce

1. In a small skillet, warm 1 tbsp oil over medium heat.  

2. Sauté garlic slices until lightly golden, then add shallot and chili; cook 30 seconds.  

3. Remove from heat; stir in calamansi juice, fish sauce, and brown sugar until sugar dissolves.  

4. Sprinkle with cilantro or scallions.  

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To Serve

- Plate the crispy pampano hot with the sauce on the side.  

- Garnish with extra calamansi wedges and a sprinkle of chopped parsley or dill.  

- Pair with steamed rice or a simple green salad for balance.  

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Tips & Variations

- For an even crisper finish, bake the pan-fried fish at 200 °C for 5 minutes.  

- Swap turmeric for paprika or achuete (annatto) powder for different hues.  

- Grill whole pampano on lightly oiled banana leaves instead of pan-frying.  

- Make the sauce ahead; flavors deepen if it rests for 1 hour refrigerated.  

- Add thinly sliced ginger or crushed peppercorns to the marinade for extra zing.