Baked Pompano recipe

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Ingredients

1 cup soy sauce
½ cup rice cooking wine
5 tablespoons olive oil, divided
2 teaspoons hoisin sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
1 lime, halved
1 shallot, diced
1 (2 inch) piece peeled fresh ginger, diced
1 (1 1/2) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to taste
2 cups napa cabbage leaves, or as needed

Nutrition Info

532.7 calories
carbohydrate: 13.4 g
cholesterol: 85 mg
fat: 33.3 g
fiber: 1.7 g
protein: 36.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 3998 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.

  2. Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture, simmer until slightly thickened, 5 to 10 minutes.

  3. Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano, rub over both sides.

  4. Layer cabbage leaves in the bottom of a large baking dish, place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.

  5. Preheat oven to 400 degrees F (200 degrees C).

  6. Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil, continue baking until pompano flakes easily with a fork, about 10 minutes more.

  7. Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Recipe Yield

4 servings

Recipe Note

Delicious fall-off-the-bone fish.

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