Baked Pompano

Ingredients

• soy sauce (1 cup)
• rice cooking wine (0.5 cup)
• olive oil (5 tablespoons)
• hoisin sauce (2 teaspoons)
• fish sauce (2 teaspoons)
• oyster sauce (2 teaspoons)
• lime (1 )
• shallot (1 )
• peeled fresh ginger (1 )
• whole pompano fish (1 )
• dried dill (1 teaspoon)
• salt (0 )
• ground black pepper (0 )
• napa cabbage leaves (2 cups)

Instructions

1. Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 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 the oven preheats.
5. Preheat the 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 533
• fat: 33 g
• sats: 8 g
• carbs: 13 g
• fibre: 2 g
• protein: 37 g
• salt: 4 g