This post is going to be relatively short, ending with a recipe for a dish that I did not create myself. Actually, the idea was originally mine, but as soon as I mentioned my intentions to create the dish, Pat was on it. What about my intellectual property rights?! Little did I know that Pat was, in reality, a vicious maelstrom of sorts out to suck up each and every one of my culinary ideas! Well, not really. This is actually not even an original idea of mine, it is a common way to prepare fish here in Hawaii. It was just the first time that I had wanted to re-create the dish at home (and apparently, the first time the idea had ever even crossed Pat’s scheming mega-mind!). Furikake is a Japanese dry condiment that is typically sprinkled upon rice to add flavor and texture. Though there are many variations, furikake usually consists of chopped nori (dried seaweed), sesame seeds, bonito (dried fish) flakes, sugar, salt, and yes, MSG (monosodium glutamate – the infamous flavor enhancer and preservative). Considering the fact that Hawaii is so geographically close to and culturally influenced by Japan, it is only natural that what we deem “local” in terms of food and its preparation heavily integrates various aspects of Japanese Cuisine.
As most of you are all aware, a couple days ago (on March 11), a tragic earthquake and tsunami hit Japan and destroyed Sendai as well as many other areas. Many were injured, killed, and are still missing. Everyone in Hawaii has been affected by this natural disaster, be it due to the constant sirens of tsunami warnings or the countless number of family and friends that live in or are inextricably tied to Japan. Our hearts, thoughts, and prayers go out to Japan in this time of great need.
Furikake Crusted Mahi Mahi
4 filets of Mahi Mahi (or fish of choice – Tuna and Salmon also work)
1 egg, beaten
2/3 cup flour
salt, pepper & paprika, to taste
1 1/2 cup panko (Japanese bread crumbs)*
canola oil (or vegetable)
Liberally season the clean filets of fish with salt, pepper, and paprika.
Prepare three separate, shallow plates or bowls. The first with flour, the second with the beaten egg wash, and the third with the panko.
Heat a non-stick pan with oil (just enough to cover the whole pan) on med-high.
Meanwhile, coat each seasoned filet with flour on both sides and then dip the filets in the egg wash. Finally, coat each filet in the panko crumbs right before placing each in the pan.
Fry the filet until the panko crust turns a golden brown (about 3-4 minutes per side). Remove from pan onto a plate with a paper towel.
Sprinkle furikake (as desired) all over the filet and squeeze a little lemon juice.
Garnish with a slice or wedge of lemon and serve with rice.
[Note: Sauce used in above photo was a combination of sriracha hot sauce, mayonnaise, and olive oil]
*Can be found in the Asian section of grocery stores or in Asian supermarkets.