Recipe courtesy of Sam Choy

Deep-Fried Mahi-Mahi Macadamia Nut Fingers

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  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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2 cups fresh pineapple, diced

3 cups fresh papaya, diced

1/2 cup fresh cape gooseberries (ground cherries, optional)

1 cup, plus 1 teaspoon, granulated sugar

1 tablespoon fresh mint or spearmint, chopped

1/8 teaspoon prepared horseradish

1 teaspoon chili sauce

2 eggs, beaten

1 green onion, minced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon soy sauce

1 teaspoon sherry

1 teaspoon cornstarch


Freshly ground white pepper

3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces

2 cups of flour

3 eggs, beaten

1 1/2 cup macadamia nuts, minced

1 1/2 cups panko bread crumbs

Vegetable oil for deep frying


  1. 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.
  2. 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.
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