Mahi-mahi Katsu Recipe
paired with Peruvian chilis in a mild curry, fresh herbs, and sweet chili pickles.
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Ingredients
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Mahi-Mahi Katsu
Method
Preparation and Cooking
- 1
Prepare the Mahi-Mahi
Season the Mahi-Mahi fillets with salt and black pepper on both sides.
- 2
Set up the breading station
In three separate shallow dishes, place the all-purpose flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- 3
Bread the fillets
Dredge each fillet in flour, shaking off excess. Dip into the beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the fillets
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded Mahi-Mahi fillets and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 5
Make the curry sauce
In a saucepan, combine coconut milk, minced Peruvian chilis, curry powder, and fresh lime juice. Simmer over low heat for about 10 minutes, stirring occasionally.
- 6
Serve the dish
Plate the fried Mahi-Mahi, drizzle with the curry sauce, and top with chopped cilantro. Serve with sweet chili sauce and pickled vegetables on the side.