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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.More Healthy Fish Recipes

Hung Huynh
February 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
4
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Ingredients

Dipping Sauce
Marinated Fish

Directions

Instructions Checklist
  • In a bowl, stir the lime juice with the fish sauce, chiles and sugar until the sugar is dissolved.

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  • 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.

  • 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.

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