Deep-fried mahi-mahi macadamia nut fingers

Yield: 1 servings

Measure Ingredient
2 cups Fresh pineapple; diced
3 cups Fresh papaya; diced
½ cup Fresh cape gooseberries; (ground cherries,
\N \N ; optional)
1 \N Cup; plus 1 teaspoon,
\N \N ; granulated sugar
1 tablespoon Fresh mint or spearmint; chopped
⅛ teaspoon Prepared horseradish
1 teaspoon Chili sauce
2 \N Eggs; beaten
1 \N Green onion; minced
1 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
1 tablespoon Soy sauce
1 teaspoon Sherry
1 teaspoon Cornstarch
\N \N Salt
\N \N Freshly ground white pepper
3 pounds Mahi-mahi; (dolphinfish)
\N \N ; fillets, cut into 2
\N \N ; by 3-inch pieces
2 cups Flour
3 \N Eggs; beaten
1½ cup Macadamia nuts; minced
1½ cup Panko bread crumbs
\N \N Vegetable oil for deep frying

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 2¼ 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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