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Baked Pompano

"Delicious fall-off-the-bone fish."

Ingredients :

1 cup soy sauce
1/2 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 half) pound whole pompano fish, gutted and cleaned
1 teaspoon dried dill, or to taste
salt and ground black pepper to flavor
2 cups napa cabbage leaves, or as wished

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H2M

Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime collectively in a bowl.
Heat three tablespoons olive oil in a skillet over medium warmth. Cook and stir shallot and ginger till beginning to brown, approximately 2 minutes. Pour in soy sauce mixture; simmer until barely thickened, five to ten minutes.
Score both aspects of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season each sides and interior of the pompano with dill, salt, and pepper. Slice remaining half of of the lime and set up slices internal. Drizzle ultimate 1 tablespoon olive oil over pompano; rub over each aspects.
Layer cabbage leaves in the backside of a large baking dish; location pompano on pinnacle. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
Preheat oven to four hundred degrees F (two hundred degrees C).
Bake pompano within the preheated oven until fragrant, approximately 20 minutes. Remove aluminum foil; preserve baking until pompano flakes effortlessly with a fork, approximately 10 mins more.
Peel again pores and skin and raise pompano flesh off the bones the use of a fork. Transfer to a serving plate.

Notes :

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