- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 680 kcal
Quick summary
“The mahi-mahi gets a crispy panko breading and a sweet and sour contrast with a tropical passion fruit, fresh ginger, and soy sauce glaze. Served alongside fragrant rice cooked in coconut milk and quick cucumber pickles, it makes an exotic and complete dish.”
What you need to know
- Sequential breading in flour, beaten eggs, and panko produces a golden and crispy shield that retains the fish's juice.
- The passion fruit glaze reduced with brown sugar and starch reaches a shiny syrup point with a balance between acidity and sweetness.
- The quick preserve of Japanese cucumber slices with rice vinegar cleanses the palate and complements the texture of coconut rice.
Ingredients
Main
- grams Mahi-Mahi Fillets
- teaspoon Sea salt
- teaspoon Black pepper
- cup All-purpose flour
- units Large eggs
- cups Panko (Japanese breadcrumbs)
- cups Vegetable oil
- cup Passion fruit pulp (lilikoi)
- cup Brown sugar
- tablespoons Light soy sauce (shoyu)
- tablespoon Rice vinegar
- tablespoon Gengibre fresco
- clove Garlic
- unit Fresh red chili pepper
- teaspoon Cornstarch
- cups Japanese rice (short or medium grain)
- lata Coconut milk
- cup Water
- teaspoon Sea salt
- tablespoon Açúcar
- unit Pepino japonês
- cup Rice vinegar
- tablespoon Açúcar
- teaspoon Salt
Instructions
Principal
- For the Coconut Rice: Wash the rice until the water runs clear. In a saucepan, combine the rice, coconut milk, water, salt, and sugar. Cook over medium heat until boiling. Reduce the heat to minimum, cover, and cook for 15-20 minutes, or until the liquid is absorbed. Let rest covered for 5 minutes and fluff with a fork.
- For the Lilikoi and Ginger Glaze: In a small saucepan, combine the passion fruit pulp, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and fresh chili (if using). Cook over medium-low heat, stirring, until the sugar dissolves.
- Add the cornstarch dissolved in water, stirring constantly, until the sauce thickens and becomes shiny. Remove from the heat and set aside. The short answer is: this sauce is the soul of the dish.
- For the Quick Pickled Cucumber: In a small bowl, mix the sliced cucumber with rice vinegar, sugar, and salt. Let it marinate for at least 10 minutes while preparing the fish.
- For the Crispy Mahi-Mahi: Dry the mahi-mahi fillets well with paper towels. Season both sides with salt and black pepper. The secret of this recipe is the removal of moisture from the fish.
- Prepare three shallow dishes: one with all-purpose flour, one with the beaten eggs, and one with the panko. Dredge each fillet first in flour, then in eggs, and finally in panko, pressing so the panko adheres well.
- Heat the vegetable oil in a deep skillet or large pan to 175°C. Fry the mahi-mahi fillets for 3-4 minutes on each side, or until golden and cooked through. The professional technique is to keep the oil temperature stable.
- Remove the fillets from the skillet and place them on paper towels to drain excess oil. Serve immediately with the coconut rice, drizzled with the lilikoi and ginger glaze, and accompanied by the pickled cucumber.
Chef's tips
- Pat the fish fillets dry carefully with paper towels so the flour adheres evenly and firmly.
- Keep the vegetable oil between 175°C and 180°C during frying so the panko browns without burning before cooking the center of the fish.
- Dissolve the cornstarch in a tablespoon of cold water before pouring into the boiling passion fruit so as not to form lumps in the glaze.
Variations
- Airfryer preparation: drizzle olive oil over the panko-breaded fillets and bake at 200°C for about 12 to 15 minutes until golden.
- Spicy glaze: increase the proportion of chopped red chili or add sriracha to the passion fruit for a Hawaiian spicy kick.
- Toasted rice: add lightly toasted dried shredded coconut in a skillet over the coconut rice pudding when assembling.
Substitutions
- Mahi-mahi can be substituted with sea bass fillets, yellowtail snapper, thick tilapia, or mild shark.
- Panko flour can be swapped for coarse homemade breadcrumbs made with toasted bread crushed in the blender.
- Fresh passion fruit pulp with seeds can be replaced with good quality unsweetened concentrated passion fruit juice.
How to store
Eat the fried fish immediately to enjoy the crispy panko crust. The coconut rice and passion fruit glaze can be stored under refrigeration in separate containers for up to 3 days, reheating the rice in the microwave.
Can it be frozen?
Do not freeze the fish after frying nor the cucumber pickle. Seasoned and breaded raw fillets can be frozen raw open and then bagged for up to 60 days, frying straight from the freezer over low heat.
What to serve with
Pairs well with bitter green salad, butter-sautéed vegetables, or crispy plantain chips. To toast, serve with a light and fruity craft beer, pineapple mint juice, or iced green tea.
Frequently asked questions
Which Brazilian fish best substitutes mahi-mahi in this preparation?
National golden dorado, sea bass, or fresh dogfish have firm fillets, white flesh, and a similar texture that doesn't fall apart during breading.
How to prevent the panko breading from coming off during frying?
Press the panko flour well onto the floured and egg-washed fillets, letting them rest for 5 minutes in the fridge before frying.
Can I strain the passion fruit seeds to make the glaze?
Yes, straining the seeds leaves the glaze smooth and velvety; however, keeping some seeds whole adds rustic visual appeal and texture to the dish.
Can coconut milk rice burn easily at the bottom of the pot?
Yes, coconut milk contains dense sugars and fats; always cook over very low heat with the pan semi-covered after the first boil.
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