Deep-Fried Mahi-Mahi Macadamia Nut Fingers

Recipe adapted from Sam Choy’s Island Flavors, by Sam Choy, published by Hyperion, 1999
TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
YIELD: 8 servings


  • 2 cups fresh pineapple, diced
  • 3 cups fresh papaya, diced
  • 1/2 cup fresh cape gooseberries (ground cherries, optional)
  • 1 cup, plus 1 teaspoon, granulated sugar
  • 1 tablespoon fresh mint or spearmint, chopped
  • 1/8 teaspoon prepared horseradish
  • 1 teaspoon chili sauce
  • 2 eggs, beaten
  • 1 green onion, minced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
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In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.

In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.

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