Baked Pompano

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Delicious fall-off-the-bone fish.


  • 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


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 oven preheats.

Preheat 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 / Cooking time: 37 mins / Total time: 1 hr 2 mins

Serving: 4 / Yield: 4 servings

Calories: 532.7

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