Ingredients

The following ingredients have 2 Servings
  • 1 cup panko bread crumbs
  • 2 eggs, beaten
  • 2 Mahi Mahi filets
  • salt and pepper to taste
  • 1 tablespoon ground ginger
  • 1/3 cup chicken stock
  • 2 tablespoons sake
  • 1/4 cup plus 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons wasabi paste
  • 2 tablespoons mustard powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil

Instruction

  • Place panko in a shallow dish. Place eggs in a separate shallow dish. Dip the mahi mahi filets in the eggs, then dredge in panko. Set aside.
  • Whisk the mustard powder, red pepper flakes, and 5 tablespoons water in a small bowl until mustard is dissolved.
  • In a large skillet, heat olive oil under medium high heat. Add fish and cook until browned, about 4 minutes per side. Sprinkle with salt and pepper to taste and set aside.
  • Combine the mustard mixture with 1/4 cup soy sauce.
  • In same skillet used for fish, add the powdered ginger and stir for about 30 seconds. (If no or little oil remains in the pain, add about 1 teaspoon or so) Then add chicken broth, sake, remaining 2 tablespoons soy sauce, sugar, and wasabi paste. Stir until wasabi and sugar is completely dissolved.
  • Arrange fish on top of steamed brown rice and drizzle with wasabi/ginger sauce. Serve with the mustard/soy sauce on the side.