A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today’s fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry.
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 teaspoon minced fresh ginger
- Juice of 1 large lime
- 1 1/2 pounds mahi-mahi fillets, cut into “fingers” about 3 inches in length
- About 1 cup dried bread crumbs
- Vegetable oil for pan-frying
- Hawaiian Chili Pepper Water, optional
Instructions
- Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
- Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 364 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 36 g |
| Cholesterol | 124 mg |
| Sodium | 495 mg |
Reviews
OMG! Loved this recipe. Dish was restaurant quality. I served it over Cauliflower Rice which really tasted great with the sauce. I served it with a side of Quick Chinese Cucumber Pickles. Everything was so fresh and good.
Does the soy sauce go in the saucepan as well as on the fish?
This was pretty good. We didn’t have any leftovers, so that should say something. I made as written, serving the sauce on the side.
The sauce is delicious. But I used brown sugar instead of regular sugar, and added some cayenne pepper and garlic for more flavor. I also used panko bread crumbs for a crunchier texture.
Sauce was wonderful! All in all a great dish. I served mine with garlic herb couscous and grilled pineapple and red pepper skewers and definately make this again!
Delicious, I felt this was light and very flavorful. I cooked the recipe just as stated and wasn’t disappointed.
Delicious! This is a keeper. I was concerned about comments regarding the breading, but I did it any way without any problems. It added a crunch factor that cannot be beaten. I let the fish sit in the bread crumbs for a while and it was at room temperature, maybe that’s what made the difference. I made a stir-fry and put it over rice. It was one of the best “light” meals I’ve had in a long, long time.
This was great and excellent… we put it on Rice and we just pan cooked the Mahi-Mahi did not want to try the bread part due to prev. reviews and we added Fresh zuccni and Bell pepers and it was a great meal… my daughter of 14 had 3 helpings of this..We LOVED it!!!!
The sauce was great but the breading fell off of the fish. seems like there should have been some flour on the fish or some egg in the soy/lime mixture.
This was very easy- and the sauce was just the right balance. I made mine with rice and stir fried veggies- I would like to try it with different meats next time.