Mahi-Mahi with Lemongrass Slaw and Rice Fritters

Dairy Free
Health score
32%
Mahi-Mahi with Lemongrass Slaw and Rice Fritters
45 min.
6
454kcal

Suggestions


Indulge in a delightful culinary experience with our Mahi-Mahi with Lemongrass Slaw and Rice Fritters, a dish that perfectly balances vibrant flavors and textures. This dairy-free recipe is not only a feast for the senses but also a healthy option, making it ideal for lunch or dinner. With a preparation time of just 45 minutes, you can impress your family and friends with a gourmet meal that feels like a special occasion.

The star of this dish, the mahi-mahi, is a firm and flavorful fish that pairs beautifully with the zesty lemongrass slaw. The slaw, made with fresh jicama and crisp pea sprouts, adds a refreshing crunch that complements the tender fish perfectly. To elevate the experience, we include golden-brown rice fritters that are crispy on the outside and soft on the inside, providing a satisfying bite that will leave everyone wanting more.

With a caloric count of 454 kcal per serving, this dish is not only delicious but also mindful of your dietary needs. The combination of Asian fish sauce, fresh herbs, and a hint of spice creates a marinade that infuses the mahi-mahi with incredible flavor, while the accompanying dipping sauce adds an extra layer of zest. Whether you're hosting a dinner party or simply enjoying a cozy meal at home, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients

  • 0.3 cup fish sauce 
  • tablespoons chili powder 
  • cup rice medium-grain cooled cooked (such as sushi rice)
  • 1.5 teaspoons cornstarch 
  • ounces pea-mond dressing 
  • large eggs beaten to blend
  • small garlic clove minced
  • 0.8 cup spring onion chopped ( 6)
  • teaspoon paprika smoked sweet spanish
  • cups jicama peeled cut into matchstick-size pieces
  • tablespoons juice of lemon fresh
  • tablespoons lemon grass minced
  • 0.3 cup juice of lime fresh
  • 36 ounce mahi-mahi 
  • ounces napa cabbage 
  • tablespoon oregano fresh chopped
  • cups panko bread crumbs divided (Japanese breadcrumbs)
  • 0.8 teaspoon hot sauce hot
  • tablespoon onion red minced
  • teaspoon serrano chiles minced seeded
  • tablespoons soya sauce 
  • tablespoons sugar 
  • cup rice vinegar 
  • servings vegetable oil for frying
  • 1.5 teaspoons water 

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • oven
  • whisk
  • pot
  • glass baking pan

Directions

  1. Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.
  2. Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat.
  3. Whisk 1 1/2 teaspoons water and cornstarch in small bowl.
  4. Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Divide sauce among 6 small bowls; cool to room temperature.
  5. Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.
  6. Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds.
  7. Drain; pat dry. Finely chop.
  8. Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg.
  9. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes. Do ahead Can be made 1 day ahead. Keep refrigerated.
  10. Place fish in 13x9x2-inch glass baking dish.
  11. Pour marinade over fish and chill at least 1 hour and up to 3 hours.
  12. Preheat oven to 400°F.
  13. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches.
  14. Heat oil to 375°F. Working in batches, fry rice fritters until golden brown, about 1 minute per side.
  15. Transfer fritters to paper towels to drain.
  16. Heat large ovenproof nonstick skillet over medium-high heat.
  17. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side.
  18. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.
  19. Place jicama matchsticks and pea sprouts in large bowl.
  20. Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.

Nutrition Facts

Calories454kcal
Protein36.21%
Fat13.5%
Carbs50.29%

Properties

Glycemic Index
55.35
Glycemic Load
10.49
Inflammation Score
-9
Nutrition Score
31.876956291821%

Flavonoids

Eriodictyol
0.46mg
Hesperetin
1.63mg
Naringenin
0.11mg
Luteolin
0.02mg
Isorhamnetin
0.08mg
Kaempferol
0.21mg
Myricetin
0.02mg
Quercetin
1.81mg

Nutrients percent of daily need

Calories:454.4kcal
22.72%
Fat:6.71g
10.32%
Saturated Fat:1.42g
8.87%
Carbohydrates:56.19g
18.73%
Net Carbohydrates:47.65g
17.33%
Sugar:17.18g
19.09%
Cholesterol:155.17mg
51.72%
Sodium:1469.26mg
63.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:40.47g
80.93%
Selenium:75.87µg
108.39%
Vitamin B3:13.62mg
68.08%
Vitamin B6:1mg
49.99%
Vitamin K:51.48µg
49.03%
Manganese:0.83mg
41.44%
Vitamin C:32.21mg
39.04%
Phosphorus:387.76mg
38.78%
Folate:146.05µg
36.51%
Fiber:8.54g
34.17%
Potassium:1188.76mg
33.96%
Iron:6.11mg
33.93%
Vitamin A:1551.6IU
31.03%
Magnesium:118.85mg
29.71%
Vitamin B1:0.39mg
25.88%
Vitamin B2:0.36mg
21.06%
Vitamin B12:1.21µg
20.19%
Vitamin B5:2mg
19.99%
Copper:0.33mg
16.4%
Vitamin E:2.18mg
14.54%
Calcium:144.41mg
14.44%
Zinc:2.08mg
13.89%
Vitamin D:0.17µg
1.11%
Source:Epicurious