Baked Pompano

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.