Name: Deep-Fried Mahi-Mahi Macadamia Nut Fingers
Ingredients: 2 c Fresh pineapple; diced; 3 c Fresh papaya; diced; 1/2 c Fresh cape gooseberries; (ground cherries,; ; optional); 1 Cup; plus 1 teaspoon,; ; granulated sugar; 1 tb Fresh mint or spearmint; chopped; 1/8 ts Prepared horseradish; 1 ts Chili sauce; 2 Eggs; beaten; 1 Green onion; minced; 1 tb Minced garlic; 1 tb Minced fresh ginger; 1 tb Soy sauce; 1 ts Sherry; 1 ts Cornstarch; Salt; Freshly ground white pepper; 3 lb Mahi-mahi; (dolphinfish); ; fillets, cut into 2; ; by 3-inch pieces; 2 c Flour; 3 Eggs; beaten; 1 1/2 c Macadamia nuts; minced; 1 1/2 c Panko bread crumbs; Vegetable oil for deep frying

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood, Grains, Vegetables		Emlive08, New	1	servings

INGREDIENTS

2	c	Fresh pineapple; diced
3	c	Fresh papaya; diced
1/2	c	Fresh cape gooseberries; (ground cherries,
		; optional)
1		Cup; plus 1 teaspoon,
		; granulated sugar
1	tb	Fresh mint or spearmint; chopped
1/8	ts	Prepared horseradish
1	ts	Chili sauce
2		Eggs; beaten
1		Green onion; minced
1	tb	Minced garlic
1	tb	Minced fresh ginger
1	tb	Soy sauce
1	ts	Sherry
1	ts	Cornstarch
		Salt
		Freshly ground white pepper
3	lb	Mahi-mahi; (dolphinfish)
		; fillets, cut into 2
		; by 3-inch pieces
2	c	Flour
3		Eggs; beaten
1 1/2	c	Macadamia nuts; minced
1 1/2	c	Panko bread crumbs
		Vegetable oil for deep frying

INSTRUCTIONS

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.
Yield: 8 servings
Recipe adapted from Sam Choy's Island Flavors, by Sam Choy, published by
Hyperion, 1999.
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC26
Converted by MM_Buster v2.0l.

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