This pompano recipe makes a delicious falloffthebone fish
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
4
Ingredients
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.
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