Recipe - Pompano Fillet With Flying Fish Roe

One fourth cup Lime juice
One fourth cup Sweet rice wine; (mirin)
2 tablespoon Soy sauce
2 tablespoon Grated fresh ginger
2 tablespoon Cornstarch
1 pound Pompano fillets; skinless
and boneless
Wondra flour; for dredging
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Peanut oil
2 ounce Flying fish roe ; (to 4 oz)
1 small Bunch Fresh pea shoots or
water cress; (abt 1 cup)
1 small Daikon radish; julienned

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