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Receta Pompano Fillet With Flying Fish Roe
by Global Cookbook

Pompano Fillet With Flying Fish Roe
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Ingredientes

  • 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
  •     Wondra flour for dredging
  •     Salt to taste
  •     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

Direcciones

  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. 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.
  3. 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.
  4. Serve with jasmine rice.
  5. This recipe yields 3 to 4 servings.