Description
Delicious fall-off-the-bone 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
Instructions
- 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 the oven preheats.
- Preheat the 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.
Prep Time: 25 mins
Cook Time: 37 mins
Total Time: 1 hr 2 mins
Servings: 4