Mahi-Mahi with Lemongrass Slaw and Rice Fritters

Mahi-Mahi with Lemongrass Slaw and Rice Fritters
Photo by Mark Thomas

Ingredients

  • 1 ½ teaspoons cornstarch
  • ¼ cup fresh lime juice
  • 1 tablespoon fresh oregano
  • ¾ teaspoon hot pepper sauce
  • 1 cup unseasoned rice vinegar
  • 2 cups panko (Japanese breadcrumbs)
  • 1 ½ teaspoons water
  • + 22 more ingredients
    • ¾ cup green onions
    • 1 large egg
    • ¼ cup Asian fish sauce
    • 2 tablespoons soy sauce
    • 2 tablespoons chili powder
    • 4 cups jicama
    • 2 tablespoons Asian fish sauce
    • 4 teaspoons sugar
    • 1 tablespoon red onion
    • 2 teaspoons lemongrass
    • 6 6- to 7-ounce mahi-mahi fillets
    • Vegetable oil
    • 1 cup medium-grain rice (such as sushi rice)
    • ¼ head of Napa cabbage (5 ounces)
    • 1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika
    • 1 teaspoon Thai chile or serrano chile
    • 6 tablespoons sugar
    • ½ cup vegetable oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons lemongrass
    • 3 cups pea sprouts
    • 1 small garlic clove

Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill. Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small bowl. Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Ca...

View full recipe at Epicurious

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