Recipe courtesy of Michael Lomonaco
Pompano Fillet with Flying Fish Roe
- Level: Easy
- Yield: 3 to 4 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3.5 servings
- Calories
- 411
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 33
- Cholesterol
- 156
- Sodium
- 842
Ingredients
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
Directions
- 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.;