Adobong Paksiw na Pompano (Filipino Braised Pompano)

Steps

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1. 1
   Create a layer of chopped tomatoes, shallots, and garlic at the bottom of a large pan.
   ▶ ≈0:19
2. 2
   Place the whole fish on top of the vegetable layer.
   ▶ ≈0:26
3. 3
   Top the fish with ginger slices to remove the fishy smell, and add more shallots and garlic.
   ▶ ≈0:38
4. 4
   Add peppercorns, bay leaves, and salt for seasoning.
   ▶ ≈0:46
5. 5
   Add long green chili peppers and small red chili peppers for a spicy kick.
   ▶ ≈0:55
6. 6
   Pour in vinegar, soy sauce, and olive oil (or avocado oil).
   ▶ ≈1:01
7. 7
   Cover the pan and bring to a gentle simmer. Do not stir or move the fish during the first few minutes to allow the strong vinegar acidity to mellow out.
   ▶ ≈1:11
8. 8
   Occasionally drizzle the sauce over the fish to infuse flavor. Continue cooking until the fish flakes easily with a fork.
   ▶ ≈1:25
9. 9
   Serve with steamed rice.
   ▶ ≈1:45