Pompano Fillet With Flying Fish Roe Recipe
Servings: 3
Ingredients
- 1/4 c. Lime juice
- 1/4 c. Sweet rice wine (mirin)
- 2 Tbsp. Soy sauce
- 2 Tbsp. Grated fresh ginger
- 2 Tbsp. Cornstarch
- 1 lb Pompano fillets, skinless and boneless
- Â Â Wondra flour for dredging
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Peanut oil
- 2 ounce Flying fish roe - (to 4 ounce)
- 1 sm bunch Fresh pea shoots or possibly water cress - (abt 1 c.)
- 1 sm 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 in the fish fillets and saute/fry till crisp on both sides about 4 to 5 min. Add in the lime juice and cornstarch mix to the pan and cook for 1 minute over high heat till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 3 servings | |
| Calories 388 | |
| Calories from Fat 209 | 54% |
| Total Fat 23.37g | 29% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 701mg | 29% |
| Potassium 643mg | 18% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.59g | 0% |
| Protein 28.87g | 46% |
