Baked Pompano
Delicious fall-off-the-bone fish.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
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.
Step: 5
Preheat oven to 400 degrees F (200 degrees C).
Step: 6
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.
Step: 7
Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.
NUTRITION FACT
Per Serving: 533 calories; protein 36.8g; carbohydrates 13.4g; fat 33.3g; cholesterol 85mg; sodium 3998mg.
Preparing your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a relaxing beverage of your pick or even a partner. It is helpful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your ingredients . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.
Having the right cooking tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.
