Inun Unan na Pampano sa Iba, Paksiw na Pampano sa Kamias
I medium size pompano
1/2 head garlic, peeled, crushed
1 thumb size ginger, skinned, cut into thin slices
1 medium size onion, sliced
2 cups sliced kamias
2-3 smal size tomatoes, cut in half
1 stalk spring onions, cut into 2” length (optional)
1/4 cup vinegar
3-4 whole long green/red chili
1/3 cup cooking oil
*Remove gills and innards by cutting the under belly of the fish.
*Trim fins using a fair of scissor, then diagonally into 4 slices.
*Wash fish thoroughly and drain. In a pot put garlic, onion, ginger and the sliced kamias at the bottom.
*Arrange the fish slices side by side, add in the vinegar, about 1/3 to 1/2 cup of water, the green/red chili,spring onions and tomato.
*Season with salt and drizzle with the 1/3 cup of cooking oil.
*Cover and simmer at medium heat to low heat for 20 to 30 minutes or until nearly dry and most of the liquid has turned into and oily sauce.
*Serve with fish sauce with kalamansi dip.
Health Benefits of ‘kamias’
One of nature’s unappreciated fruits is the kamias or bilimbi.
The sour fruit is a natural source of vitamins B and C, iron, phosphorus and antioxidants.
Its other amazing benefits:
Its leaves relieve coughing, thrush, hemorrhoids, stings, itches, pimples and skin eruptions.
Its fruits can control gastrointestinal bleeding in the stomach, fight cholesterol, fever and inflammation, and prevent cough, beriberi and scurvy.
It’s antidiabetic and antibacterial.
The juice from its fruit can be used for household purposes, like cleaning and bleaching. It removes rust and stains.
It can be eaten with salt, soy sauce or sugar. Just as some people relish green mango juice, there are those who enjoy sweetened kamias juice.