Preparation
20 minutes Cooking
25 minutes Serves
2 – 3 people

If you’re looking for a new way to cook fish roe, join us in the kitchen as we prepare a delicious and flavorful pan-fried fish roe dish with a savory fish sauce twist!

1 Ingredients for Pan-Fried Fish Roe in Fish Sauce

  • 600g fish roe
  • 2 tablespoons minced garlic
  • 80g cornstarch
  • Seasonings: salt, sugar, fish sauce, chili powder, black pepper, scallions, dried chili, and garlic

Ingredients for Pan-Fried Fish Roe in Fish Sauce

Tips for choosing fresh and tasty fish roe:
– Opt for fish with bright, shiny skin. Avoid dull or discolored fish, and ensure the gills are bright red and fresh-smelling.
– To check for roe, gently press on the belly of the fish; it should feel firm and slightly swollen. You can also ask the fishmonger to cut open a small portion to reveal the roe.
– When buying frozen fish roe, check the production and expiration dates on the package. Frozen roe should be stored at low temperatures and thawed only once before cooking.

2 Cooking Instructions for Pan-Fried Fish Roe in Fish Sauce

Step 1 Prepare the Fish Roe

Preparing the Fish Roe

Start by trimming the fins and cleaning the insides of the fish. To eliminate any fishy odor, soak the roe in a mixture of 3 tablespoons of vinegar and 1 tablespoon of salt.

Step 2 Make the Sauce

Making the Sauce

In a bowl, combine 3 tablespoons of fish sauce, 1.5 tablespoons of sugar, 3 tablespoons of water, 1 teaspoon of chili powder, 1 teaspoon of black pepper, 2 tablespoons of minced garlic, and a handful of chopped scallions to create a flavorful sauce.

Step 3 Coat the Fish Roe

Coating the Fish Roe

Place 3 tablespoons of cornstarch in a small ziplock bag. Add the fish roe and shake gently to ensure an even coating of cornstarch.

Step 4 Fry the Fish Roe

Frying the Fish Roe

Heat 200ml of cooking oil in a pan over medium heat. Once the oil is hot, carefully add the coated fish roe and fry until golden brown. Remove the roe from the oil and set aside to drain excess oil.

In the same pan, retain about 3 tablespoons of oil and heat it. Add 1.5 tablespoons of chili powder, followed by the fish sauce mixture. Cook until the sauce thickens. Finally, return the fried fish roe to the pan and toss gently to coat in the savory sauce. Cook for an additional 3-5 minutes over medium heat.

Step 5 Serving Suggestion

Serving Suggestion

Plate the fish roe, garnished with scallions. The dish boasts a beautiful brown color and an aromatic blend of fish sauce and spices. It pairs perfectly with steamed rice or as a tasty appetizer.

3 Enjoy!

Enjoy!

With these simple steps, you’ve created a mouthwatering pan-fried fish roe dish with a unique fish sauce twist. The crispy, savory roe coated in a flavorful sauce is a delicious addition to any meal. So, what are you waiting for? Get cooking and impress your family with this fantastic dish!

We hope that with the recipe for pan-fried fish roe in fish sauce provided in this article, you’ll be able to treat your family to a delicious and unique meal. Enjoy the flavors and happy cooking!

Frequently asked questions

This guide provides a comprehensive, step-by-step process to creating a delicious and unique treat – crispy golden fried fish eggs. It is a detailed yet simple-to-follow recipe that results in a dish packed with umami flavor and a satisfying texture contrast. It is a fun and adventurous dish to try, offering a new take on regular egg or fish dishes, and is sure to impress guests or family members with its unique taste and appearance.

Firm, white-fleshed fish like cod, haddock, or pollock work best for this recipe. You want to choose a sustainable source, ensuring the fish is fresh and has a clean, sea-fresh smell. Buying a whole fish and filleting it yourself can be more cost-effective, but you can also ask your fishmonger for fresh fillets. Look for firm, moist flesh with tight scales and bright, clear eyes. Avoid any fish with a strong ‘fishy’ smell or discolored flesh.

The key is to have your oil at the right temperature – around 350°F (180°C). You want to use a thermometer to monitor this. Also, ensure your fish eggs are dry before coating and frying. Pat them with a paper towel to remove any moisture. When frying, do not overcrowd the pan, and flip the eggs gently after a few minutes to ensure even cooking. They should take around 4-5 minutes to turn golden and crispy.

For a light and crispy coating, we recommend a simple mixture of cornstarch and flour (in a 1:2 ratio). Season this with a little salt and pepper, and you have a basic, tasty coating. You can also add other dried spices or herbs to this mixture to add extra flavor dimensions. Ensure you coat the eggs lightly and evenly, shaking off any excess before placing them in the oil.

These crispy fish eggs are delicious on their own with a squeeze of lemon, but you could also serve them with a tangy dipping sauce like a remoulade or a spicy mayo. As for sides, we suggest a fresh, crisp salad with an Asian-style dressing, or perhaps some steamed vegetables like broccoli or green beans. Some crispy, golden fries would also be a tasty accompaniment, offering a fun play on the ‘fish and chips’ theme.
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