Mahi-Mahi with Lemongrass Slaw and Rice Fritters

Name: Mahi-Mahi with Lemongrass Slaw and Rice Fritters
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Asian fish sauce; 2 Tbsps Asian fish sauce; 2 Tbsps chili powder; 237 milliliters cooked medium-grain rice (such as sushi rice), cooled; 2 teaspoons cornstarch; 113 grams cups pea sprouts; 1 large egg, beaten to blend; 1 small garlic clove, minced; 177 milliliters chopped green onions (about 6); 1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika; 946 milliliters peeled jicama, cut into matchstick-size pieces; 2 Tbsps fresh lemon juice; 2 Tbsps minced lemongrass; 2 teaspoons minced lemongrass; 59 milliliters fresh lime juice; 1 kilograms mahi-mahi fillets; 142 grams 1/4 head of Napa cabbage; 1 Tbsp chopped fresh oregano; 473 milliliters panko (Japanese breadcrumbs), divided; 1 teaspoons hot pepper sauce; 1 Tbsp minced red onion; 1 teaspoon minced seeded Thai chile or serrano chile; 2 Tbsps soy sauce; 4 teaspoons sugar; 6 Tbsps sugar; 237 milliliters unseasoned rice vinegar; 118 milliliters vegetable oil; 6 servings Vegetable oil (for frying); 2 teaspoons water

Mahi-Mahi with Lemongrass Slaw and Rice Fritters might be just the main course you are searching for. One portion of this dish contains about 40g of protein, 23g of fat, and a total of 592 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. Head to the store and pick up soy sauce, napa cabbage, garlic clove, and a few other things to make it today. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.

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Whisk

Bowl

Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat.

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Sauce

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Sauce Pan

Whisk 1 1/2 teaspoons water and cornstarch in small bowl.

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Corn Starch

Water

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Whisk

Bowl

Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Divide sauce among 6 small bowls; cool to room temperature.

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Sauce

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Bowl

Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.

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Marinade

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Whisk

Bowl

Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds.

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Cabbage

Water

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Pot

Drain; pat dry. Finely chop.

Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg.

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Salt And Pepper

Green Onions

Cabbage

Panko

Rice

Egg

Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes. Do ahead Can be made 1 day ahead. Keep refrigerated.

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Panko

Rice

Place fish in 13x9x2-inch glass baking dish.

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Fish

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Glass Baking Pan

Pour marinade over fish and chill at least 1 hour and up to 3 hours.

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Marinade

Fish

Preheat oven to 400F.

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Oven

Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches.

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Vegetable Oil

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Frying Pan

Heat oil to 375F. Working in batches, fry rice fritters until golden brown, about 1 minute per side.

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Rice

Cooking Oil

Transfer fritters to paper towels to drain.

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Paper Towels

Heat large ovenproof nonstick skillet over medium-high heat.

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Frying Pan

Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side.

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Marinade

Fish

Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.

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Fish

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Frying Pan

Oven

Place jicama matchsticks and pea sprouts in large bowl.

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Sprouts

Jicama

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Bowl

Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.

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Salt And Pepper

Lemon Grass

Sauce

Fish

Rice

Equipment

Ingredients

Servings:

59milliliters

Asian fish sauce 2Tbsps

chili powder 237milliliters

cooked medium-grain rice (such as sushi rice), cooled 2teaspoons

cornstarch 113grams

cups pea sprouts 1large

egg, beaten to blend 1small

garlic clove, minced 177milliliters

chopped green onions (about 6)1teaspoon

sweet Spanish smoked paprika or sweet Hungarian paprika 946milliliters

peeled jicama, cut into matchstick-size pieces 2Tbsps

fresh lemon juice 2Tbsps

minced lemongrass 2teaspoons

minced lemongrass 59milliliters

fresh lime juice 1kilograms

mahi-mahi fillets 142grams

1/4 head of Napa cabbage 1Tbsp

chopped fresh oregano 473milliliters

panko (Japanese breadcrumbs), divided 1teaspoons

hot pepper sauce 1Tbsp

minced red onion 1teaspoon

minced seeded Thai chile or serrano chile 2Tbsps

soy sauce 4teaspoons

sugar 6Tbsps

sugar 237milliliters

unseasoned rice vinegar 118milliliters

vegetable oil 6servings

Vegetable oil (for frying)2teaspoons

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.