Best Salt Baked Whole Pompano With Parsley Oil Recipes

BAKED POMPANO

Baked Pompano image

Delicious fall-off-the-bone fish.

Provided by gomer45

Categories Seafood Fish

Time 1h2m

Yield 4

Number Of Ingredients 13

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

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, Carbohydrate 13.4 g, Cholesterol 85 mg, Fat 33.3 g, Fiber 1.7 g, Protein 36.8 g, SaturatedFat 8.3 g, Sodium 3998 mg, Sugar 3.2 g

SALT-BAKED WHOLE POMPANO WITH PARSLEY OIL

Salt-Baked Whole Pompano With Parsley Oil image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 lightly packed cups parsley leaves
3/4 cup extra-virgin olive oil
1 whole pompano, about 2 pounds, cleaned and scaled, gills removed
Freshly ground black pepper
2 large sprigs rosemary
1 clove garlic, peeled and smashed
8 cups (3 pounds) kosher salt or coarse sea salt
2 large egg whites
Lemon slices for garnish

Steps:

To make the parsley oil, bring a saucepan 1/4 full of water to a boil and add the parsley. Cook just until the leaves turn bright green, about 30 seconds. Immediately drain and plunge the leaves into cold water to stop the cooking.
Drain the leaves again and wring out as much water as possible. Transfer parsley to a blender and add the olive oil. Blend until pureed. Transfer to bowl and refrigerate for at least 1 hour and up to 1 day. Strain the oil through a fine-mesh sieve, pressing on the solids to extract as much oil as possible. Discard solids and refrigerate the oil.
To make the fish, preheat the oven to 400 degrees. Rinse and pat the pompano dry and season it inside and out with pepper. Place the rosemary and garlic inside the cavity. Place the salt in a large bowl. Whisk the egg whites together with 1/4cup water and pour it over the salt. Using your hands, distribute the liquid evenly through the salt.
Choose a baking dish just slightly larger than the fish and pour a half-inch layer of the salt into the bottom. Place the fish over it and pour the remainder of the salt over and around it, making sure that a good layer covers the fish on all sides. Bake the fish for 35 minutes.
Remove the fish from the oven. Wrap the head of a hammer in cloth and use the flat side to break the salt. Pull the salt away to expose the fish and gently lift it from the salt, brushing away any that adheres to the skin. Place the fish on a platter and peel back and discard the skin. Pour parsley oil over the fish, surround it with lemon slices and serve.