Baked Pompano
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Recipe Summary Baked Pompano
Delicious fall-off-the-bone fish.Ingredients | No Bake Tent Reviews1 cup soy sauce½ cup rice cooking wine5 tablespoons olive oil, divided2 teaspoons hoisin sauce2 teaspoons fish sauce2 teaspoons oyster sauce1 lime, halved1 shallot, diced1 (2 inch) piece peeled fresh ginger, diced1 (1 1/2) pound whole pompano fish, gutted and cleaned1 teaspoon dried dill, or to tastesalt and ground black pepper to taste2 cups napa cabbage leaves, or as neededDirectionsWhisk 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.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.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.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.Preheat oven to 400 degrees F (200 degrees C).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.Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.Info | No Bake Tent Reviewsprep:
25 mins
cook:
37 mins
total:
1 hr 2 mins
Servings:
4
Yield:
4 servings
TAG : Baked PompanoSeafood, Fish,
