Fragrant, juicy, herb-marinated fish roasted to perfection with classic Vietnamese flavors.
Introduction
Vietnamese cuisine is celebrated for its balance of sweet, salty, sour, and aromatic flavors — and this Vietnamese-Style Roasted Pompano captures that harmony beautifully.
Pompano is naturally rich, tender, and buttery, making it the perfect fish to absorb a vibrant Vietnamese marinade made with fish sauce, garlic, lime, soy, and fresh herbs.
Roasting the whole fish creates crispy skin, juicy flesh, and deep, fragrant flavors. It’s an impressive yet simple dish perfect for weeknight dinners, special occasions, or serving alongside rice, noodles, and fresh herbs.
Ingredients 🧂
For the fish
- 1 whole pompano fish (cleaned and scaled)
- 1 tablespoon oil (vegetable or sesame)
- Salt & pepper
For the Vietnamese marinade
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar or honey
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon lemongrass, finely minced
- 1 teaspoon chili flakes or 1 fresh red chili, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon oil
For serving
- Fresh cilantro
- Lime wedges
- Cooked jasmine rice or rice noodles
- Pickled veggies (optional)
Timing ⏱️
- Prep: 10 minutes
- Marinate: 20–30 minutes
- Roast: 18–22 minutes
- Total: ~40 minutes
Step-by-Step Instructions 👩🍳
1 — Prep the fish
Pat the pompano dry with paper towels.
Make 3–4 shallow diagonal cuts on each side.
Brush lightly with oil and season with salt and pepper.
2 — Make the marinade
In a bowl, mix:
- fish sauce
- soy sauce
- lime juice
- sugar or honey
- garlic
- shallot
- lemongrass
- ginger
- chili
- oil
Whisk until the sugar dissolves.
3 — Marinate the fish
Pour marinade over the pompano, making sure it enters the scored cuts.
Marinate 20–30 minutes in the fridge.
4 — Roast the pomano
Preheat oven to 425°F (220°C).
Place the fish on a baking sheet lined with foil or parchment.
Roast 18–22 minutes, depending on fish size, until the skin is golden and the meat flakes easily.
Optional: Broil the top for 2 minutes to crisp the skin.
5 — Serve Vietnamese-style
Plate the fish and spoon extra marinade juices over the top.
Garnish with cilantro and lime wedges.
Serve with steaming jasmine rice, rice noodles, or fresh veggies.
Nutritional Information (per serving) 🧾
- Calories: 260
- Protein: 32 g
- Fat: 12 g
- Carbs: 4 g
Variations 🌟
- Vietnamese caramel fish style: add 1 extra tablespoon brown sugar to the marinade.
- Spicy version: double the chili.
- Lemongrass-forward: add extra lemongrass and garlic.
- Pan-fried option: fry 4 minutes per side instead of roasting.
Serving Suggestions 🍽️
- Jasmine rice
- Vermicelli noodles with herbs
- Pickled carrots & daikon
- Cucumber slices
- Chili-lime dipping sauce
Common Mistakes to Avoid ❌
- Not scoring the fish: marinade won’t penetrate.
- Over-roasting: pompano cooks quickly — check at 18 minutes.
- Not drying the fish: moisture prevents crispy skin.
Storing Tips 🧊
- Refrigerate leftovers up to 2 days.
- Reheat gently in the oven for best texture.
- Avoid microwaving — it dries out the fish.
Conclusion 💛
This Vietnamese-Style Roasted Pompano delivers bold, aromatic, perfectly balanced Southeast Asian flavors — all with minimal effort. Crispy skin, juicy flesh, and a vibrant marinade make it a showstopping meal every time.
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