Recipe courtesy of Sam Choy
Show: Emeril Live
Save Recipe Print
Total:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
Yield:
8 servings

Ingredients

Directions

In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.

In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Macadamia-Almond Christmas Cookies

Recipe courtesy of Nancy Fuller

Macadamia Nut Crusted Mahi Mahi

Recipe courtesy of Alton Brown

Seared Toasted Macadamia Nut Mahi Citrus Aka-Miso Sauce

Recipe courtesy of Beach House Restaurant

Mahi Mahi

Recipe courtesy of Cat Cora

Monster Macadamia Nut Blondies

Recipe courtesy of Tori Ritchie

Macadamia Nut Cream Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword