Pompano Fillet with Flying Fish Roe Recipe

Name: Pompano Fillet with Flying Fish Roe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup lime juice, 1/4 cup sweet rice wine (mirin), 2 tablespoons soy sauce, 2 tablespoons grated fresh ginger, and more.

Yes, Pompano Fillet with Flying Fish Roe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pompano Fillet with Flying Fish Roe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions