Grilled Pompano with Ensaladang Lato

AJI-GINISA® Flavor Seasoning Mix


For the Fish
  • 1 kilo (1000 g) Pompano, cleaned
  • 2 Tbsps. (30 ml) Oil
  • 1 pack (8 g) AJI-GINISA® Flavor Seasoning Mix
For the Ensalada
  • 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


  1. SEASON. Create incisions on both sides of the fish then rub it with oil and AJI-GINISA®. Set aside for at least 20 minutes.
  2. GRILL. In a hot lightly greased griller, cook the pompano for 7-10 minutes or until cooked through and slightly charred.
  3. TOSS. To make the ensalada, cut lato into pieces using kitchen shears. In a bowl, toss lato, red onion, tomato, and salted egg.
  4. MIX. Mix vinegar, white sugar, and ground pepper to make the dressing. Drizzle onto the vegetables.
  5. 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.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 10 servings ajinomoto size  Serving size: 1 small slice fish, 1/4 cup salad

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Lato (or sea grapes) is a seaweed rich in iron which helps maintain healthy body stamina and mental focus.


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