Ingredients
Lemongrass dressing
- 1/4 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 4 teaspoons sugar
- 1 tablespoon minced red onion
- 2 teaspoons minced lemongrass
- 1 small garlic clove, minced
- 3/4 teaspoon hot pepper sauce
Vietnamese sauce
- 1 cup unseasoned rice vinegar
- 6 tablespoons sugar
- 1/4 cup Asian fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon minced seeded Thai chile or serrano chile
- 1 1/2 teaspoons water
- 1 1/2 teaspoons cornstarch
Marinade
- 1/2 cup vegetable oil
- 2 tablespoons chili powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced lemongrass
- 1 tablespoon chopped fresh oregano
- 1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika
Rice Fritters
- 1/4 head of Napa cabbage (5 ounces)
- 1 cup cooked medium-grain rice (such as sushi rice), cooled
- 3/4 cup chopped green onions (about 6)
- 2 cups panko (Japanese breadcrumbs), divided
- 1 large egg, beaten to blend
- 6 (6- to 7-ounce) mahi-mahi fillets
- Vegetable oil (for frying)
- 4 cups peeled jicama, cut into matchstick-size pieces
- 3 cups pea sprouts (4 ounces)
Description
A Tart Lemongrass Slaw Goes Nicely With This Smoky, Spicy Mahi-mahi.
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