INGREDIENTS

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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