Ingredients

• 1 cup soy sauce
• 0.5 cups 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
• 1 , 1 1/2
• 1 teaspoon dried dill , or to taste
• salt and ground black pepper to taste
• 2 cups napa cabbage leaves , or as needed

Instructions

1. 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.
2. 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.
3. 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.
4. 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 the oven preheats.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 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.
7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition per serving