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Baked Pompano
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Asian-inspired baked whole pompano stuffed with lime, seasoned with soy sauce, rice wine, and fresh ginger.
Ingredients:
  • 2 teaspoons hoisin sauce
  • 1 cup soy sauce
  • 0.5 cup rice cooking wine
  • 5 tablespoons olive oil, divided
  • 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:
  • Combine soy sauce, rice wine, olive oil, hoisin sauce, fish sauce, oyster sauce, and lime juice in a bowl and whisk together until well blended.
  • In a skillet over medium heat, warm up 3 tablespoons of olive oil. Saute shallot and ginger until they start to brown, approximately 2 minutes. Add the soy sauce mixture and let it simmer until slightly thickened, for about 5 to 10 minutes.
  • Make a crosshatch pattern on both sides of the pompano. Dry with a paper towel. Season the pompano inside and out with dill, salt, and pepper. Place lime slices inside. Drizzle the remaining olive oil over the pompano and rub it over both sides.
  • Arrange cabbage leaves at the base of a spacious baking dish, then position the pompano on top. Drizzle the soy sauce mixture over the pompano. Cover the dish with aluminum foil and allow it to marinate while the oven preheats.
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Bake the pompano in the preheated oven until fragrant for 20 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the pompano flakes easily with a fork.
  • Gently peel back the skin of the pompano and carefully lift the flesh off the bones using a fork. Arrange the flesh on a serving plate.

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