Yield: 1 servings
|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|
|\N \N||Freshly ground white pepper|
|3 pounds||Mahi-mahi; (dolphinfish)|
|\N \N||; fillets, cut into 2|
|\N \N||; by 3-inch pieces|
|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.