Grilled Pompano with Ensaladang Lato
AJI-GINISA® Flavor Seasoning MixIngredients
For the Fish
- 1 kilo (1000 g) Pompano, cleaned
- 2 Tbsps. (30 ml) Oil
- 1 pack (8 g) AJI-GINISA® Flavor Seasoning Mix
- 1/ 1/4 cups (300 g) Lato, washed, chopped
- 1/4 cup (60 g) Red Onion, julienne
- 1/4 cup (60 g) Tomato, cored, julienne
- 2 pcs. (100 g) Salted Egg, wedges
- 1/4 cup (60 ml) Cane Vinegar
- 1 Tbsp. (15 g) White Sugar
- 1/4 tsp. (1 g) Ground Pepper (optional)
- 1 Tbsp. (15 ml) Soy Sauce
- 1 Tbsp. (15 ml) Calamansi juice
Procedure
- SEASON. Create incisions on both sides of the fish then rub it with oil and AJI-GINISA®. Set aside for at least 20 minutes.
- GRILL. In a hot lightly greased griller, cook the pompano for 7-10 minutes or until cooked through and slightly charred.
- TOSS. To make the ensalada, cut lato into pieces using kitchen shears. In a bowl, toss lato, red onion, tomato, and salted egg.
- MIX. Mix vinegar, white sugar, and ground pepper to make the dressing. Drizzle onto the vegetables.
- SERVE. Transfer fish and lato salad onto a serving dish or seperately. Mix soy sauce and calamansi juice in a saucer. Serve and enjoy.
Cooking Tips
Add the dressing onto the salad just before serving to avoid wilting.
Cooking Time: 20 minutes
Preparation: 10 minutes
Servings:
10 servings
Serving size: 1 small slice fish, 1/4 cup salad
Products Used
AJINOMOTO Ginisa® Flavor Seasoning Mix
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Nutrition Facts
Calories per serving (kcal)
227.9
Carbohydrates (g)
4.5
Proteins (g)
20.1
Fat (g)
13.9
Dietary Fiber (g)
0.4
Calcium (mg)
48.4
Iron (mg)
6.5
Sodium (mg)
404.4
Good to Know Nutrition Facts
Lato (or sea grapes) is a seaweed rich in iron which helps maintain healthy body stamina and mental focus.