Grilled Pampano & Mussels Soup

Pampano is a highly valuable salt water fish in the Philippines. They are usually mistaken as Sapsap (Slipmouth fish) due to their similarities in colors and shapes. Pampanos are priced between $5.00-10.00/lb.(250-450PHP) per kilo, amounting up to 3 pieces, depending on their sizes. Its high nutritional value and taste makes it a valuable type of fish to many restaurants and consumers. Tahong or Mussels grow on both salt and fresh water. When I purchase them I prefer the New Zealand mussels. They are usually larger in sized, sweet and flavorful and cooked in minutes. Having it as a grilled Pampano side dish sounds palatable.

Herewith is Lynley’s quick and simple, grilled Pampano recipe and Tahong or Mussel Soup recipe. All he did was cut the fish in halves, marinade them with soy sauce, olive oil and crush black peppers, then grill them to perfection. For his Tahong or Mussel Soup, he added Malunggay leaves for the vegetable ingredient. A perfect combo meal with steamed rice added on the side.

Ingredients: 2-3 servings

1 large Pampano, cut in halves
2 lbs. large Mussels, cleaned
1 bundle of Malunggay leaves
2 tbsp. soy sauce
2 tsp olive oil
1 large chopped garlic
1/2 small, sliced onion
1/2 thumb size crushed ginger
1/2 tsp crushed black peppers
1 tsp fish sauce(optional)
Salt & pepper to season mussels soup
2-3 cups of water

Cooking Preparation:

1. Clean and cut Pampano in half. Apply soy sauce, 1 tablespoon of olive oil and crushed black peppers, rub mixture all on entire fish to combine evenly.
2. Grill the Pampano halves on one side to the other, until cooked. Transfer to a serving plate and set aside.
3. Wash and clean mussels prior to cooking. Rinse off any dirt(sand) and scrape any sea barnacles attached to the mussel shell using a knife. Set aside when clean.
4. Clean Malunggay leaves thoroughly, slightly shake each stalk to ensure no bugs are attached to therm. Remove the leaves from their stems and strings. Set aside.
5. On a deep pot, heat up 1 tablespoon or more, olive oil over a medium to high temperature. Sautee onions, garlic and ginger for 2-3 minutes until browned. Drop the mussel shells and stir to combine ingredients. Season with salt and pepper, then continue to stir.
6. Apply 2-3 cups of water, depending on how much sauce you want from the mussels soup. Stir to combine, then bring it to a boil.
7. Cover the pot with its lid, let mussels soup simmer for 5-10 minutes, then add the Malunggay leaves. Let the leaves cook for 2-3 minutes while stirring occasionally. Apply 1 teaspoon or fish sauce, if desired, otherwise, sprinkle another pinch of salt and pepper, if needed.
8. Serve delicious grilled Pampano with Mussels soup on the side, hot, with steamed rice. Kids love it!

Tip: Pour 1-2 tablespoon of spicy vinegar, apply a small amount fish sauce or soy sauce on a small bowl. Add a small amount of chopped garlic, and a pinch of crushed black peppers. Use it as a dip.