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0.0 – 0 reviews •
| Level: |
Easy |
| Yield: |
3 to 4 portions |
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
Instructions
- 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.;
Nutrition Facts
| Serving Size |
1 of 3.5 servings |
| Calories |
411 |
| Total Fat |
22 g |
| Saturated Fat |
6 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
33 g |
| Cholesterol |
156 mg |
| Sodium |
842 mg |
