Mochiko Mahi Mahi
A plan ahead dish that can be enjoyed as an entree or as this recipe indicates, as an appetizer or snack. A twist on our popular Mochiko Chicken but made with local fish instead.
2 ½ lbs. mahi mahi, 2-inch pieces 2 TB vegetable oil Marinade: ½ c. mochiko (glutinous rice flour) ¼ c. cornstarch 2 TB Aloha shoyu 2 TB sugar 1 tsp. salt 1 large egg, beaten 2 stalks green onion, chopped 1 clove garlic, minced 1 TB ginger, grated 2 TB sesame seeds, toasted
In a mixing bowl; combine marinade ingredients; marinate mahi mahi 3 hours or overnight. In a large skillet; warm oil. Fry fish until browned on both sides.
Serve with favorite dipping sauce, tartar-style sauce or just as is. Serves 4-6.