| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Mahimahi |
| 1 | Egg white | |
| 1/4 | c | Milk |
| 1/4 | c | Water |
| 1/4 | c | Flour |
| 1/4 | c | Cornstarch |
| 1 | c | Furikake (seasoned seaweed mix) |
| 1 | c | Panko (breading) |
| 1/4 | c | Peanut oil |
| 1 | c | Soy sauce |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1 | tb | Minced ginger root |
| 1 | tb | Minced garlic |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
ORIENTAL SAUCE Cut mahimahi into 12 (3 oz size) fillets. Heat a skillet or griddle. Combine egg white, milk, water, flour, and cornstarch; mix until smooth. Combine furikake and panko. Dip mahimahi into batter and roll in furikake mixture. Brush hot skillet or griddle with peanut oil. Grill mahimahi on both sides until lightly browned. Serve with Oriental Sauce. Makes 6 servings. Oriental Sauce: In a saucepan, combine soy sauce, the 1/2 cup water, the sugar, ginger, and garlic. Cover and let stand for 2 hours to blend flavors. Strain. Combine cornstarch and the 1 tablespoon water; stir into sauce mixture. Cook until thickened. Makes 2 cups. >From I Love Country Cafe Posted to TNT - Prodigy's Recipe Exchange Newsletter by rkanahele@juno.com (Ronald KL Kanahele) on Sep 7, 1997
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