Mahi with Lemongrass Slaw & Rice Fritters

Makes 6

Margot Sweeney

Mahi Delight

ingredients

1
Lemongrass Dressing:
2
Can be made up to 1 day ahead.
3
Whisk all ingrediants in small bowl, cover, chill.
4
Vietmanese Sauce:
5
Can be made up to 1 day ahead.
6
Mix 1st 5 ingredients in small saucepan. Bring to boil over med. heat, Whisk 1-1/2 tsp water & cornstarch in small bowl. Add to sauce and boil until thick, about 1 minute. Cover & chill.
7
Marinade:
8
Can be made up to 1 day ahead.
9
Whisk all ingedients in small bowl to blend. Cover & refrigerate. Marinade fish up to 20 minutes before cooking.
10
Fritters:
11
Can be made up to 1 day ahead.
12
Mix dry ingedients and season to taste.
13
Stir in egg.
14
Place additional 1C Panko onto a plate.
15
Measure heaping tbs of rice mix, press into ball and flatten slightly into disc. Press disk into Panko to coat two sides. Repeat with remaining rice mix.
16
Fry fritters in oil in large pan until golden brown, about 1 minute per side, drain.
17
Grill fish to taste.
18
Alternatively, fry fish in oil for aprox 3 minutes per side and finish in 400 degree oven. Roast until fish is opaque in center, about 5 minutes longer.