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


Transform your lunch or dinner experience with our tantalizing Mahi-Mahi with Lemongrass Slaw and Rice Fritters! This delightful dish brings together the beautiful flavors of fresh fish, zesty slaw, and crispy rice fritters, all while being completely dairy-free. Ready in just 45 minutes, it's the perfect option for families and gatherings alike, serving six hearty portions that are sure to impress.

The mahi-mahi fillets marinated in a vibrant sauce blend of Asian fish sauce, chili powder, and fresh herbs offer an exquisite taste that dances on your palate. Paired with a refreshing lemongrass slaw, featuring crisp jicama and aromatic pea sprouts, this dish not only looks stunning on the plate but also provides a satisfying crunch in every bite.

And let's not forget the rice fritters! These golden-brown delights, made with medium-grain rice and a touch of paprika, offer a perfect contrast to the tender fish and zesty slaw. Serve everything up with a side of flavorful Vietnamese sauce to dip your fritters, creating a symphony of tastes and textures that will keep everyone coming back for more.

Whether it's a casual family meal or an elegant dinner party, Mahi-Mahi with Lemongrass Slaw and Rice Fritters is sure to become a new favorite. Dive into this deliciously healthy dish that promises not only satisfaction but a burst of flavors, making each bite a delightful journey!

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