Szechuan Grilled Pompano Recipe

Name: Szechuan Grilled Pompano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 1/2 tablespoons peanut oil; 12 ounces shallots, peeled, thinly sliced; 3 tablespoons minced peeled fresh ginger; 2 tablespoons minced fresh cilantro; 1 3/4 cups plus 2 tablespoons mirin; (sweet Japanese rice wine); 1 cup plus 2 tablespoons soy sauce; 3 tablespoons fresh lime juice; 1 1/2 teaspoons dried crushed red pepper; Fish:; Eight 6- to 8-ounce pompano fillets or; 1-inch-thick sea bass fillets; Olive oil; 1/4 cup unsalted butter; 6 tablespoons minced green onion

Servings: persons

Sauce:
1 1/2 tablespoons peanut oil
12 ounces shallots, peeled, thinly sliced
3 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
1 3/4 cups plus 2 tablespoons mirin
(sweet Japanese rice wine)
1 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons dried crushed red pepper
Fish:
Eight 6- to 8-ounce pompano fillets or
1-inch-thick sea bass fillets
Olive oil
1/4 cup unsalted butter
6 tablespoons minced green onion

1
For sauce: Heat peanut oil in heavy large skillet over medium-high heat. Add sliced shallots, minced ginger and cilantro and saute until shallots soften and just begin to brown, about 5 minutes. Add mirin, soy sauce, lime juice and red pepper. Boil until sauce is reduced to 1 1/2 cups, about 15 minutes.
2
(Can be prepared 2 hours ahead. Cover and refrigerate.)
3
For fish: Prepare barbecue grill (medium-high heat). Brush fish with olive oil, ten sprinkle with salt and pepper. Grill fish until opaque in center, about
4
4 minutes per side. Transfer fish to platter. Cover with foil to keep warm.
5
Stir sauce over medium-low heat until heated through. Add butter and whisk until butter melts and blends into sauce. Mix in minced green onions. Spoon sauce onto plates. Top with fish. Garnish with whole green onions, if desired, and serve. Serves 8.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce:, 1 1/2 tablespoons peanut oil, 12 ounces shallots, peeled, thinly sliced, 3 tablespoons minced peeled fresh ginger, and more.

Yes, Szechuan Grilled Pompano falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan Grilled Pompano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions