Recipe - Furikake Mahimahi

2 One half pound Mahimahi
1 Egg white
One fourth cup Milk
One fourth cup Water
One fourth cup Flour
One fourth cup Cornstarch
1 cup Furikake (seasoned seaweed
mix)
1 cup Panko (breading)
One fourth cup Peanut oil

ORIENTAL SAUCE
1 cup Soy sauce
One half cup Water
One half cup Sugar
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 tablespoon Cornstarch
1 tablespoon Water

Cut mahimahi into 12 (3 ounce size) fillets. Heat a skillet or griddle.
Combine egg white, milk, water, flour, and cornstarch; mix until smooth.
Combine furikake and panko. Dip mahimahi into batter and roll in furikake
mixture. Brush hot skillet or griddle with peanut oil. Grill mahimahi on
both sides until lightly browned. Serve with Oriental Sauce. Makes 6
servings.

Oriental Sauce: In a saucepan, combine soy sauce, the One half cup water, the
sugar, ginger, and garlic. Cover and let stand for 2 hours to blend
flavors. Strain. Combine cornstarch and the 1 tablespoon water; stir into
sauce mixture. Cook until thickened. Makes 2 cups.

From I Love Country Cafe

Posted to TNT Prodigy's Recipe Exchange Newsletter by rkanahele@juno.com
(Ronald KL Kanahele) on Sep 7, 1997