How to Make Baked Pompano - A Step-by-Step Guide

Baked Pompano is a delicious and nutritious seafood dish that is perfect for any occasion. Whether you're hosting a dinner party or just want to impress your family with a gourmet meal, this recipe is sure to be a hit. Pompano is a mild and sweet-tasting fish that is perfect for baking, as it stays moist and tender throughout the cooking process. The dish is easy to prepare and requires just a few simple ingredients, making it a great option for a quick and easy weeknight meal.

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4

  • 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.
  • Nutrition

    533 cal.

    • Total Fat: 33g
    • Saturated Fat: 8g
    • Cholesterol: 85mg
    • Sodium: 3998mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 37g
    • Vitamin C: 16mg
    • Calcium: 117mg
    • Iron: 3mg
    • Potassium: 1170mg