| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Mike02 |
3 |
servings |
INGREDIENTS
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Sweet rice wine; (mirin) |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Grated fresh ginger |
| 2 |
tb |
Cornstarch |
| 1 |
lb |
Pompano fillets; skinless and boneless |
|
|
Wondra flour; for dredging |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Peanut oil |
| 2 |
oz |
Flying fish roe -; (to 4 oz) |
| 1 |
sm |
Bunch Fresh pea shoots or water cress; – (abt 1 cup) |
| 1 |
sm |
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. 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Michael Lomonaco
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