Pompano Fillet With Flying Fish Roe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Mike02 | 3 | Servings | |
INGREDIENTS
| 1/4 | c | Lime juice |
| 1/4 | c | Sweet rice wine, mirin |
| 2 | T | Soy sauce |
| 2 | T | Grated fresh ginger |
| 2 | T | Cornstarch |
| 1 | lb | Pompano fillets, skinless |
| and boneless | ||
| Wondra flour, for dredging | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Peanut oil |
| 2 | oz | Flying fish roe -, to 4 oz |
| 1 | Bunch Fresh pea shoots or | |
| water cress – abt 1 | ||
| cup | ||
| 1 | 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: MICHAELS 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 246
Total Fat: 27.4g
Cholesterol: 96.8mg
Sodium: 568.8mg
Potassium: 1024.8mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: <1g
Protein: 36.6g