All Recipes Best Recipe Seafood Fish

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: : -

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.
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.

4 servings

Delicious fall-off-the-bone fish.