POMPANO RECIPE RECIPES

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BAKED POMPANO RECIPE | ALLRECIPES



Baked Pompano Recipe | Allrecipes image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories     Seafood    Fish

Total Time 1 hours 2 minutes

Prep Time 25 minutes

Cook Time 37 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 532.7 calories, CarbohydrateContent 13.4 g, CholesterolContent 85 mg, FatContent 33.3 g, FiberContent 1.7 g, ProteinContent 36.8 g, SaturatedFatContent 8.3 g, SodiumContent 3998 mg, SugarContent 3.2 g

STEAMED POMPANO WITH GINGER SAUCE - CASA VENERACION



Steamed Pompano With Ginger Sauce - CASA Veneracion image

If you’re wondering whether the toasted garlic and chopped cilantro are necessary, I say yes. YES. They may just be garnish but there is ornamental garnish and garnish that elevates the experience of enjoying your food.The crisp garlic adds color and texture; the cilantro adds contrast and depth. I don’t know how to describe it but if you decide to cook this steamed pompano with ginger sauce, remember to include a few bits of garlic and cilantro with every mouthful so you’ll understand what I can’t describe exactly with words.

Provided by Connie Veneracion

Categories     Main Course

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 6

800 grams pompano
4 tablespoons ginger (grated)
¼ cup light soy sauce
1 teaspoon sesame seed oil
fried garlic
cilantro (chopped)

Steps:

  • Clean the fish by gutting and removing the gills (pompano has very small fine scales and you can remove them easily by scraping the fish’s skin with a small knife).
  • Cut off the fins and tail.
  • Make a diagonal incision along the entire length of the fish, from half an inch below the head to half an inch above the tail about one-fourth inch deep.
  • Place the fish on a heat proof plate.
  • Mix together the ginger sauce or grated ginger, soy sauce and sesame seed oil.
  • Pour the mixed sauce over the fish, reserving about two tablespoonfuls for later use.
  • Steam the fish over briskly boiling water for about 30 minutes.
  • When the fish is done, remove the plate from the steamer and pour the reserved sauce over the fish.
  • Sprinkle with toasted garlic and chopped cilantro.

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