My F&W
quick save (...)
Lemongrass-Marinated Pompano with Dipping Sauce
© Lucy Schaeffer

Lemongrass-Marinated Pompano with Dipping Sauce

  • ACTIVE: 30 MIN

When Top Chef winner Hung Huynh cooks small pompano, he trims the head, tail and fins to square the fish, then cuts it into quarters: "I love to think I invented that presentation," he says. But the recipe is just as good with pompano fillets: The crispy-skinned fish stays moist and is delicious with the hot-sweet-tangy dipping sauce.

Dipping Sauce

  1. Juice of 2 limes
  2. 2 tablespoons Asian fish sauce
  3. 2 Thai chiles, minced
  4. 2 tablespoons sugar

Marinated Fish

  1. 2 garlic cloves, chopped
  2. 2 scallions—whites chopped, greens sliced, for garnish
  3. 1 large stalk of lemongrass, bottom two-thirds chopped
  4. 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
  5. 2 teaspoons sugar
  6. 1 tablespoon fresh lime juice
  7. 1 tablespoon kosher salt
  8. 1/2 teaspoon freshly ground pepper
  9. Four 6-ounce pompano fillets with skin
  10. 2 tablespoons vegetable oil
  11. Lime wedges, for serving
  1. In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.
  2. In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste. Rub the paste all over the pompano. Put the fish on a plate, cover and refrigerate for 1 hour.
  3. Scrape the marinade from the fish. In a large, nonstick skillet, heat the oil. Add the fish, skin side down, and cook over moderately high heat until the skin is crisp, about 3 minutes. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2 minutes longer; transfer to plates, skin side up, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.
Notes One serving 372 cal, 2 gm carb, 22 gm fat, 6.3 gm sat fat, 38 gm protein

Suggested Pairing

Riesling, especially a light-bodied, citrusy Australian one, won't overwhelm this delicate fish.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.