Recipe courtesy of Michael Lomonaco

Pompano Fillet with Flying Fish Roe

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  • Level: Easy
  • Yield: 3 to 4 portions
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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


  1. 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.;