Polynesian Sweet and Sour Fish
Recipe GLPRdd9ad573200688
Golden-fried mahi-mahi cubes marinated in a ginger-mirin blend, then coated in a light batter and deep-fried until crispy. Tossed with a warm sweet and sour sauce for a vibrant, tropical main course that balances tangy and sweet flavors with tender fish.
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Ingredients
2½ pounds Mahi-mahi fillets, cut into 1/2-inch cubes
1 ounce Fresh ginger root, peeled and minced
4 ounces Mirin (sweet rice wine)
1 ounce Soy sauce (for marinade)
7 ounces All-purpose flour (for batter)
7 ounces Cold water
3 ounces Soy sauce (for batter)
1 teaspoon Granulated sugar
2 Large eggs
½ teaspoon Baking soda
1 teaspoon Garlic powder
as needed Seasoned flour (for dredging)
as needed Vegetable oil (for deep-frying)
20 ounces Sweet and sour sauce (prepared or homemade)
Directions
In a small bowl, combine the minced ginger, mirin, and 1 ounce soy sauce. Add the mahi-mahi cubes and gently toss to coat evenly. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
While the fish marinates, preheat your deep-fryer to 350°F or heat oil in a deep pot to the same temperature.
In a medium bowl, whisk together the flour, 7 ounces cold water, 3 ounces soy sauce, sugar, eggs, baking soda, and garlic powder until you have a smooth, lump-free batter.
Remove the marinated mahi-mahi from the refrigerator and drain well in a colander, discarding excess marinade.
Spread the seasoned flour in a shallow dish. Lightly dredge each fish cube in the seasoned flour, shaking off excess.
Working in batches to avoid overcrowding, dip the floured fish cubes into the batter to coat completely, then carefully place them into the preheated 350°F oil.
Deep-fry the fish until golden brown and cooked through, approximately 5-7 minutes, ensuring the fish reaches an internal temperature of 160°F. Remove with a slotted spoon and drain on paper towels.
Heat the sweet and sour sauce in a separate pot. Place one portion of the fried fish cubes in a serving bowl and gently toss with 4 ounces of the hot sweet and sour sauce.
Transfer the coated fish to a warmed dinner plate and serve immediately.
