Author Notes
Pretty simple recipe, can easily be substituted with a different white fish. —mtlabor
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.