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Ingredients
- 2 1/2 lb Mahimahi
- 1 x Egg white
- 1/4 c. Lowfat milk
- 1/4 c. Water
- 1/4 c. Flour
- 1/4 c. Cornstarch
- 1 c. Furikake (seasoned seaweed mix)
- 1 c. Panko (breading)
- 1/4 c. Peanut oil
- 1 c. Soy sauce
- 1/2 c. Water
- 1/2 c. Sugar
- 1 Tbsp. Chopped ginger root
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water
Directions
- Cut mahimahi into 12 (3 ounce size) fillets. Heat a skillet or possibly griddle.
- Combine egg white, lowfat milk, water, flour, and cornstarch; mix till smooth.
- Combine furikake and panko. Dip mahimahi into batter and roll in furikake mix. Brush warm skillet or possibly griddle with peanut oil. Grill mahimahi on both sides till lightly browned. Serve with Oriental Sauce.
- Makes 6servings.
- Oriental Sauce: In a saucepan, combine soy sauce, the 1/2 c. water, the sugar, ginger, and garlic. Cover and let stand for 2 hrs to blend flavors. Strain. Combine cornstarch and the 1 Tbsp. water; stir into sauce mix. Cook till thickened.
- Makes 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 854g | |
| Calories 1733 | |
| Calories from Fat 537 | 31% |
| Total Fat 60.82g | 76% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 15206mg | 634% |
| Potassium 946mg | 27% |
| Total Carbs 263.96g | 70% |
| Dietary Fiber 8.4g | 28% |
| Sugars 114.37g | 76% |
| Protein 36.39g | 58% |
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