For a deeper flavor, marinate the fish in the soy sauce mixture for at least 30 minutes, or even overnight in the refrigerator. If napa cabbage is unavailable, bok choy or other leafy greens can be substituted. Serve with steamed rice or quinoa to complete the meal. Garnish with fresh cilantro and a sprinkle of sesame seeds for an elegant presentation.
Baked Pompano
-
PREP TIME25 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING4 People
-
VIEWS36
Delight in this exquisitely baked pompano, a dish where the fish practically melts in your mouth. Infused with a symphony of Asian-inspired flavors, it's an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate13 g
-
Cholesterol85 mg
-
Fiber2 g
-
Protein37 g
-
Saturated Fat8 g
-
Sodium3998 mg
-
Sugar3 g
-
Fat33 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together the soy sauce, rice wine, 1 tablespoon of olive oil, hoisin sauce, fish sauce, oyster sauce, and the juice from half of the lime. (Prep time: 5 minutes)
02
StepHeat 3 tablespoons of olive oil in a skillet over medium heat. Add the diced shallot and ginger, cooking until they begin to brown, about 2 minutes. Pour in the soy sauce mixture and simmer until it thickens slightly, approximately 5 to 10 minutes.
03
StepScore both sides of the pompano in a crosshatch pattern. Pat the fish dry with a paper towel. Season both sides and the inside cavity with dried dill, salt, and pepper to taste. Slice the remaining half of the lime and arrange the slices inside the fish. Drizzle the remaining 1 tablespoon of olive oil over the pompano, rubbing it into both sides. (Prep time: 10 minutes)
04
StepLayer the napa cabbage leaves in the bottom of a large baking dish, creating a bed for the fish. Place the prepared pompano on top of the cabbage. Pour the simmered soy sauce mixture evenly over the fish. Cover the baking dish tightly with aluminum foil. Allow the fish to marinate as the oven preheats. (Prep time: 5 minutes)
05
StepPreheat the oven to 400 degrees F (200 degrees C). (Prep time: 10 minutes)
06
StepBake the pompano in the preheated oven, covered with foil, until fragrant, about 20 minutes. Remove the aluminum foil and continue baking until the pompano flakes easily with a fork, approximately 10 minutes more. (Bake time: 30 minutes)
07
StepCarefully peel back the skin of the fish and lift the delicate pompano flesh off the bones using a fork. Transfer the flaked fish to a serving plate, ensuring it is presented beautifully. (Prep time: 5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Earnestine Nitzsche
Jun 27, 2025I added a little sesame oil to the marinade and it was fantastic!
Marvin Dubuque
May 12, 2025The instructions were very clear and easy to understand. Thank you for sharing this recipe!
Melvin Mcclure
May 10, 2025I've never cooked pompano before, and this recipe was so easy to follow. It turned out amazing!
Selina Dickinson
Feb 5, 2025Absolutely delicious! The fish was so tender and flavorful. The marinade is perfect!
Nestor Conn
Jan 30, 2025My family loved this! Even my picky eater asked for seconds.
Brett Hermiston
Jan 9, 2025This is a great recipe for a weeknight meal. Quick and easy to prepare.
Leone Lindgren
Jan 8, 2025I used tilapia instead of pompano and it worked great!
Rosalia Casper
Jan 6, 2025The cabbage leaves kept the fish moist and added a nice subtle flavor. Will definitely make this again.