Pompano Fillet with Flying Fish Roe

3 to 4 portions
  • 1/4 cup lime juice
  • 1/4 cup sweet rice wine (mirin)
  • 2 tablespoons soy sauce
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons cornstarch
  • 1 pound pompano fillets, skinless and boneless
  • Wondra flour for dredging
  • Salt and pepper to taste
  • 2 tablespoons peanut oil
  • 2 to 4 ounces flying fish roe
  • 1 small bunch fresh pea shoots or water cress, about 1 cup
  • 1 small daikon radish, julienned
  • 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.

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