Crispy mahi-mahi with lime and orange sauce
It is essentially a sweet sour fish dish, but when you introduce the flavor and aroma of fruits to the basic mix, you create a more exciting dish.
Servings 4 people
Ingredients
Fish
- 500 grams skinless mahi-mahi fillet 1.1 pounds or substitute another firm and fleshy fish
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Sauce
- zest from one orange
- zest from one lime
- ½ cup orange juice
- ¼ cup lime juice
- ½ cup white sugar
- ½ teaspoon salt
Frying
- 4 to 6 tablespoons potato starch (please don't substitute all-purpose flour or cornstarch)
- cooking oil for deep frying
To serve
- 1 to 2 tablespoons finely sliced scallions or use green onions
- 1 teaspoon toasted sesame seeds
Instructions
Season the fish
- Press the mahi-mahi fillet between stacks of paper towels to remove surface moisture.
- Cut the fish fillet into slices and toss with salt and pepper.
Cook the sauce
- Dump all the ingredients for the sauce into a small pan and set over high heat.
- Cook, stirring occasionally, until the sugar is fully melted, the liquid has reduced by half and the sauce has thickened.
Fry the mahi-mahi
- In a wok or fryer, heat enough cooking oil to reach a depth of at least three inches.
- Toss the seasoned mahi-mahi with the potato starch making sure every inch of the surface of every piece is coated with starch.
- Over high heat (350F to 375F if using a thermometer), fry the fish until a crust forms on the surface.
Assemble the dish
- Scoop out the fish and move to a platter or shallow bowl.
- Drizzle the lime and orange sauce over the fish.
- Garnish with scallions and toasted sesame seeds.
