Pompano Fillet with Flying Fish Roe

• 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

1. Combine the lime juice, mirin, soy sauce, ginger and cornstarch in a small bowl making sure the cornstarch is well dissolved.
2. Dredge the pompano fillet in flour and season with salt and pepper.
3. Place a bed of daikon julienne on a dish and place a ring of pea shoots around the outside of the dish.
4. Repeat for each serving.
5. Heat the oil in a large skillet over high heat for 1 minute.
6. Add the fish fillets and saute until crisp on both sides about 4 to 5 minutes.
7. Add the lime juice and cornstarch mix to the pan and cook for 1 minute over high heat until the liquid thickens.
8. Stir the fish roe in quickly and immediately pour some caviar sauce over each fish fillet.
9. Serve with jasmine rice.

lime juice, sweet rice wine, soy sauce, ginger, cornstarch, pompano, flour, salt, peanut oil, fish roe, shoots, daikon radish

Taken from www.foodnetwork.com/recipes/pompano-fillet-with-flying-fish-roe.html (may not work)