Pompano fillet with flying fish roe

3 servings

Ingredients

Quantity Ingredient
¼ cup Lime juice
¼ cup Sweet rice wine; (mirin)
2 tablespoons Soy sauce
2 tablespoons Grated fresh ginger
2 tablespoons Cornstarch
1 pounds Pompano fillets; skinless and boneless
Wondra flour; for dredging
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Peanut oil
2 ounces Flying fish roe -; (to 4 oz)
1 small Bunch Fresh pea shoots or water cress; - (abt 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. This recipe yields 3 to 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B23 broadcast 10-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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