MAHI-MAHI WITH LEMONGRASS SLAW AND RICE FRITTERS
Categories Citrus Fish Garlic Herb Onion Pepper Rice Fry Marinate Sauté High Fiber Jícama Cabbage Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 34
Steps:
- For lemongrass dressing:
- Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.
- For vietnamese sauce:
- Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small 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.
- For marinade:
- Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.
- For rice fritters:
- Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. 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. 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.
- Place fish in 13x9x2-inch glass baking dish. Pour marinade over fish and chill at least 1 hour and up to 3 hours.
- Preheat oven to 400°F. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375°F. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Heat large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.
- Place jicama matchsticks and pea sprouts in large 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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Fatima Queen
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fish is delicious and the slaw is a perfect complement. The rice fritters are a nice touch, but they're not essential.
Ramzan Lashari
[email protected]I'm not a big fan of mahi-mahi, but this recipe changed my mind. The fish was cooked perfectly and the slaw was a great accompaniment. I'll definitely be making this recipe again.
Samim Raja
[email protected]The slaw in this recipe is so refreshing and flavorful. I love the combination of cabbage, carrots, and lemongrass. It's a great side dish for any grilled or fried fish.
Iron Boy
[email protected]This recipe is a great way to use up leftover rice. The fritters are easy to make and they're a great addition to any meal. I especially like them with fish or chicken.
Itx Zainii
[email protected]I loved this recipe! The fish was cooked perfectly and the slaw was delicious. The rice fritters were a bit too oily for my taste, but they were still good. Overall, I would definitely make this recipe again.
Charlotte senior
[email protected]This recipe was a bit too bland for my taste. The fish was cooked well, but it lacked flavor. The slaw was also a bit bland, and the rice fritters were dry. Overall, I was disappointed with this recipe.
William Mbatia
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the slaw is always fresh and flavorful. The rice fritters are a nice addition, but they're not essential.
Luka Bulatovic
[email protected]I made this recipe for my family and they all loved it. The fish was flaky and moist, and the slaw was a perfect complement. The rice fritters were a bit too crispy for my taste, but they were still enjoyable.
Jarnel Moosa
[email protected]This recipe is easy to follow and the results are delicious. The mahi-mahi was cooked perfectly and the slaw was light and refreshing. The rice fritters were a bit bland, but they were still a nice addition to the dish.
Mausham Magar
[email protected]I love the combination of flavors in this dish. The lemongrass slaw is especially good, with a nice tangy flavor that cuts through the richness of the fish. The rice fritters are also a great addition, adding a bit of texture and crunch.
Swedi Emanuel
[email protected]This recipe was a hit at our dinner party! The fish was perfectly cooked and the slaw was a refreshing complement. The rice fritters were a nice touch, adding a bit of crunch to the dish. Overall, a well-balanced and flavorful meal.