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Author Notes: Pretty simple recipe, can easily be substituted with a different white fish. —mtlabor
- 1 cup panko bread crumbs
- 2 eggs, beaten
- 2 Mahi Mahi filets
- salt and pepper to taste
- 1 tablespoon ground ginger
- 1/3 cup chicken stock
- 2 tablespoons sake
- 1/4 cup plus 2 tablespoons soy sauce
- 2 teaspoons sugar
- 3 tablespoons wasabi paste
- 2 tablespoons mustard powder
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- Place panko in a shallow dish. Place eggs in a separate shallow dish. Dip the mahi mahi filets in the eggs, then dredge in panko. Set aside.
- Whisk the mustard powder, red pepper flakes, and 5 tablespoons water in a small bowl until mustard is dissolved.
- In a large skillet, heat olive oil under medium high heat. Add fish and cook until browned, about 4 minutes per side. Sprinkle with salt and pepper to taste and set aside.
- Combine the mustard mixture with 1/4 cup soy sauce.
- In same skillet used for fish, add the powdered ginger and stir for about 30 seconds. (If no or little oil remains in the pain, add about 1 teaspoon or so) Then add chicken broth, sake, remaining 2 tablespoons soy sauce, sugar, and wasabi paste. Stir until wasabi and sugar is completely dissolved.
- Arrange fish on top of steamed brown rice and drizzle with wasabi/ginger sauce. Serve with the mustard/soy sauce on the side.
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