Top 10 Delicious Fish Roe Dishes You Must Try

Ingredients:

• 400g carp roe
• Wormwood (adjust the quantity based on your preference)
• Lemongrass, lime, garlic, chili
• Seasonings: Fish sauce, pepper, monosodium glutamate
• Fresh herbs for garnish

Instructions:

• Step 1: Clean and prepare the ingredients. Rinse the carp roe with diluted saltwater and let it drain. Pick the wormwood leaves and wash them clean. Chop the lemongrass, garlic, and chili to make the dipping sauce.
• Step 2: Use a steaming pot to cook the fish roe. Place half of the wormwood leaves at the bottom, then add the carp roe, and top it with the remaining wormwood leaves.
• Step 3: Steam for about 15-20 minutes until the roe is cooked. Remove from the steamer and serve with the prepared fish sauce. Tip: It's best enjoyed while hot.

The dish of carp roe in tomato sauce, with tiny roe that pops when chewed, combined with the fragrant aroma of dill and tomatoes, creates a delicious meal that will surely change up your usual flavor profile.

Ingredients:

• 300g carp roe
• 3 tomatoes
• 2 shallots
• Dill, green onions
• Fish sauce, seasoning powder, pepper...

Instructions:

• Step 1: Wash and dice the tomatoes. Slice the shallots, and chop the dill and green onions.
• Step 2: Heat oil in a pan and fry the carp roe, adding a pinch of salt to avoid oil splatter. Once cooked, transfer the roe to a plate.
• Step 3: In the same pan, add more oil, sauté the shallots until fragrant, then add the tomatoes, seasoning with some powder. Let it simmer on low heat until the tomatoes thicken, then add the green onions and dill, turning off the heat.
• Step 4: Pour the tomato sauce over the fried roe and enjoy!

Ingredients:

• 300g Japanese rice
• 5 large sheets of seaweed
• 2 eggs
• 20g salted salmon roe (you can substitute with salted shrimp roe)
• Japanese rice vinegar

Instructions:

• Step 1: Rinse the rice thoroughly and let it drain. Then cook it in a rice cooker as usual. Be careful not to add too much water to avoid mushy rice. After cooking, turn the rice on again to prevent it from being too soft. Once done, fluff the rice while it's still hot and drizzle with rice vinegar. Mix well while fanning the rice to help the moisture evaporate quickly.
• Step 2: Beat the egg yolks and cook them in a non-stick pan. Pour a thin layer of egg into the pan. If the pan is small, you can do this in two batches to make two omelette rolls. Cook on low heat until the egg sets, then roll it up into an egg roll.
• Step 3: Lightly toast the seaweed over a flame to make it more pliable and sticky. Place a sheet of seaweed on a sushi mat and spread a thin layer (about 1cm) of rice evenly over the surface. Sprinkle salted salmon roe or shrimp roe over the rice.
• Step 4: Roll the sushi tightly, one round at a time, until the roll is complete. Repeat until you have 5 sushi rolls.
• Step 5: To make your sushi even more beautiful, lightly oil your knife before slicing. Cut each roll in half vertically, then cut each half into two pieces to create four sushi pieces. Place two rice rolls on top of one seaweed sheet. For each sushi piece, make sure the exposed seaweed side faces up, then place an egg roll in the middle between the two rice rolls. Finally, roll the rice tightly around the egg. Press gently to shape the sushi into a square rather than round.
• Now your salmon roe sushi is ready to be enjoyed! Share this delicious and nutritious dish with your family and friends.

Ingredients:

• 300g mackerel roe
• Coconut caramel sauce
• Shallots, onions
• Pepper, salt, seasoning powder, fish sauce

Instructions:

• Step 1: Rinse the mackerel roe with a diluted saltwater solution, then place it in a colander to drain.
• Step 2: Once the roe is drained, marinate it for about 5 minutes with the following seasoning: 2 teaspoons of pepper, ½ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of fish sauce.
• Step 3: Lightly fry the roe until golden and fragrant. Mince the shallots and sauté them until fragrant. Place the roe back in the pan, add the caramel sauce, and pour in a little water to prevent burning.
• Step 4: After adding the water, cover the pan and bring it to a boil. Once boiling, lower the heat and simmer for about 10 minutes. Taste and adjust the seasoning as needed. When the roe is tender and the sauce has thickened, turn off the heat.

Ingredients:

• 500g tuna roe
• 50g ginger
• 50g lemongrass
• 100g satay paste
• 200g tempura flour
• 100ml white wine
• 300ml cooking oil
• 300ml water

Instructions:

• Step 1: Prepare the fish roe: Soak the roe in 100ml of white wine for 20 minutes to eliminate any fishy odor. Rinse thoroughly with 2-3 changes of water, then drain.
• Step 2: Steam the fish roe: Place 250g of the roe in a steaming basket along with 50g of sliced ginger and 50g of crushed lemongrass. Steam for 15 minutes until the roe is fragrant and tender. Once done, remove the roe and let it cool. Afterward, coat the roe with satay paste evenly and place it in a microwave to heat for 10 minutes.
• Step 3: Fry the roe: In a bowl, mix 200g tempura flour with 300ml water to make a batter. Coat the remaining 250g of roe evenly with the batter. Heat 300ml of oil in a frying pan, then fry the coated roe for 15 minutes, turning occasionally until golden and crispy. Once fried, place the roe on paper towels to absorb excess oil.
• Final Result: In no time, you'll have crispy, flavorful fried roe or satay-coated roe, with the roe inside being tender and flavorful, paired with the spicy satay or crispy fried coating that will have you coming back for more!

Ingredients:

• 250g fish roe
• 3 eggs
• 1 tablespoon fish sauce
• 50g baby corn
• 1 carrot
• 1 chili pepper
• ½ onion
• 2 sprigs dill
• Seasonings: a little of your choice (e.g. seasoning powder, MSG, pepper)

Instructions:

• Prepare the vegetables: Rinse the carrot, onion, chili, dill, and baby corn with water, then drain. Peel the onion and dice it along with the carrot. Cut the baby corn, dill, and chili into smaller pieces.
• Mix the fish roe with the eggs and vegetables: In a bowl, combine 250g of fish roe with 3 beaten eggs and mix well. Add ¼ teaspoon pepper, ¼ teaspoon MSG, 1 tablespoon fish sauce, diced carrots, dill, chili, onion, and baby corn. Stir until everything is well combined.
• Steam the mixture: Transfer the egg and roe mixture into a steaming basket. Bring water to a boil, then cover and steam for about 20 minutes until fully cooked.
• Result: With just a few simple ingredients, you'll have a vibrant and delicious steamed fish roe dish. The rich, savory roe blends perfectly with the eggs, and the freshness of the vegetables adds a delightful contrast, making each bite an explosion of flavors.

Ingredients:

• 2 packets of fish roe (approximately 100g)
• A dash of fish sauce
• 1 egg

Instructions:

• First, remove the outer pouch from the fish roe, and stir-fry the roe with a little oil and fish sauce.
• In a bowl, whisk the egg and mix it with the cooked roe.
• Heat a pan with a little oil and scramble the egg mixture until golden brown on both sides.

Ingredients:

• 400 – 500g mackerel roe
• 200g pork belly
• 1 bowl of pickled mustard greens (choose ones that are golden and tangy, avoid those that are under-pickled or over-fermented)
• Seasoning: 3-4 garlic cloves, chili, fish sauce, salt, sugar, seasoning powder, black pepper

Instructions:

• Start by adding some sugar to a hot pan. If this is your first time, dissolve the sugar with a bit of water to prevent burning. Let it melt until it turns a deep amber color, then pour in 50ml of water to create caramel and let it cool.
• Gently rinse the roe with salt water and let it drain. Marinate the roe with 3 teaspoons of salt, black pepper, and 1 teaspoon of sugar, and let it sit for 5 minutes.
• Clean the pork belly, then cut it into finger-sized pieces. Marinate with 1 tablespoon of the caramel sauce, fish sauce, salt, and pepper.
• Peel and finely chop the garlic, then sauté it until fragrant. Add the garlic and oil to a thick-bottomed pot, then layer the roe, pork, and pickled mustard greens. Add a bit of chili, fish sauce, and water.
• Place the pot on high heat and bring to a boil, then lower the heat and simmer for about an hour until the liquid is reduced and the dish is ready to serve.

Ingredients:

• 300g carp fish roe
• Shallots, garlic, chili, fresh basil leaves
• Seasoning: fish sauce, black pepper, seasoning powder, sugar

Instructions:

• Step 1: Prepare the ingredients. Rinse the fish roe in diluted saltwater and let it drain. Finely chop the shallots, garlic, and basil. In a bowl, mix 2 teaspoons of sugar, 3 tablespoons of fish sauce, 3 tablespoons of hot water, and half a teaspoon of seasoning powder.
• Step 2: In a pot, add 1-2 tablespoons of sugar and cook over medium heat until it turns golden brown. Add a little water to the caramelized sugar, then turn off the heat.
• Step 3: Heat oil in a pan, and once hot, fry the fish roe until golden on both sides. Remove the roe and set aside.
• Step 4: Sauté the garlic and shallots until fragrant, then add the caramelized sugar mixture. Add the fried roe into the pot, and pour the prepared sauce over it to ensure the roe is evenly coated.
• Step 5: Simmer on low heat until the liquid has reduced and the roe has absorbed the flavors. Serve the dish topped with freshly ground black pepper and basil leaves.

This dish of fish roe fried with betel leaves not only offers a nutritious boost for your body but also fills the air with a delightful aroma from the betel leaves. Let’s discover how to prepare this unique and flavorful dish!

Ingredients:

• 200g fish roe (from fish like carps, catfish, or tilapia)
• 3 chicken eggs
• 1 small bunch of betel leaves
• 1 shallot
• Seasoning: chicken bouillon, fish sauce, black pepper, cooking oil

Method:

• Step 1: Start by washing the fish roe and betel leaves, then let them drain. Finely chop the fish roe, betel leaves, and shallot, then crack two eggs into the mixture. Add the seasoning, fish sauce, and pepper, and mix everything thoroughly.
• Step 2: Heat some oil in a pan, then pour in the mixture. Fry until the edges turn golden, then carefully flip to cook the other side. Be careful not to overcook the roe, as it can lose its sweet flavor when fried for too long.
• Step 3: Remove the fried roe and place it on a plate lined with paper towels to absorb excess oil. You can serve this dish with a side of fish sauce, lime, and chili for extra flavor.