A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today's fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry.
Ingredients
- Sweet and Sour Sauce
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 teaspoon minced fresh ginger
- Juice of 1 large lime
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
- About 1 cup dried bread crumbs
- Vegetable oil for pan-frying
- Hawaiian Chili Pepper Water, optional
Directions
Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
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By Brinaj
Decatur, GA
on January 24, 2012
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Delicious! This is a keeper. I was concerned about comments regarding the breading, but I did it any way without any problems. It added a crunch factor that cannot be beaten. I let the fish sit in the bread crumbs for a while and it was at room temperature, maybe that's what made the difference. I made a stir-fry and put it over rice. It was one of the best "light" meals I've had in a long, long time.
By fissette
on August 03, 2011
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This was great and excellent... we put it on Rice and we just pan cooked the Mahi-Mahi did not want to try the bread part due to prev. reviews and we added Fresh zuccni and Bell pepers and it was a great meal... my daughter of 14 had 3 helpings of this..We LOVED it!!!!
By StoobyDoo
West Bloomfield, 62
on December 27, 2010
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The sauce was great but the breading fell off of the fish. seems like there should have been some flour on the fish or some egg in the soy/lime mixture.
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