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.