This Pan American menu dish combines both Asian elements of traditional Cantonese cuisine and slightly tropical the aroma. The meaty but tender mahi-mahi fish is more commonly known in others. in countries such as dorado or coryphene, fried in breading, served with кисло-сладким соевым соусом. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Fried fish
- 700 gr. mahi-mahi fillet, cut into fingers about 8 cm
- About 1 tbsp. breadcrumbs
- Cooking oil
Sweet and sour soy sauce
- 1 tsp chopped fresh ginger
- 1/3 Art. Sahara
- 1.5 tsp corn starch
- 2 tbsp. l rice vinegar
- 2 tbsp. l fresh lime juice
- 2 tsp soy sauce
- 1 large lime juice
- 2 tsp soy sauce
- Hawaiian water with chili pepper (optional)
Recipes with similar ingredients: mahi mahi, soy sauce, ginger root, lime, rice vinegar, breadcrumbs, starch
Recipe preparation:
- In a small saucepan, combine sugar with corn starch. Add 1/4 tbsp. water. Add the remaining ingredients and bring contents of the pan to a boil over medium heat. When the sauce is light thickens, remove the stewpan from the heat. The sauce can be used as in warm form and room temperature.
- Sprinkle the fish slices evenly with lime juice and soy sauce, and leave for a few minutes. Pour breadcrumbs onto a plate. Pour 0.5 cm of oil into a large, heavy frying pan, and heat it up. When a few bread crumbs will be fun bounce in oil and quickly brown, roll pieces of fish in breadcrumbs, shaking off excess fluid. Fry the fish from all sides, until the breading is browned and the fish begins to delaminate, only about 5 minutes Serve mahi-mahi right away by pouring sauce or Serving it separately in a gravy boat. For an extra point Serve with Hawaiian chili pepper water.
