Pompano Fillet With Flying Fish Roe

Recipe Ingredients

1/4 cup	59ml	Lime juice
1/4 cup	59ml	Sweet rice wine (mirin)
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Grated fresh ginger
2 tablespoons	30ml	Cornstarch
1 lb	454g / 16oz	Pompano fillets, skinless and boneless
		Wondra flour - for dredging
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Peanut oil
2 oz	56g	Flying fish roe - (to 4 oz)
1		Fresh pea shoots or water cress - - (abt 1 cup)
1		Daikon radish - julienned (small)

Recipe Instructions

Combine the lime juice, mirin, soy sauce, ginger and cornstarch in a small bowl making sure the cornstarch is well dissolved.

Dredge the pompano fillet in flour and season with salt and pepper. Place a bed of daikon julienne on a dish and place a ring of pea shoots around the outside of the dish. Repeat for each serving.

Heat the oil in a large skillet over high heat for 1 minute. Add the fish fillets and saute until crisp on both sides about 4 to 5 minutes. Add the lime juice and cornstarch mix to the pan and cook for 1 minute over high heat until the liquid thickens. Stir the fish roe in quickly and immediately pour some caviar sauce over each fish fillet.

Serve with jasmine rice.

This recipe yields 3 to 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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