# Season the fillets with salt and pepper to taste on each side. Spread the macadamia nuts on a plate and crust the fillet on one side only with the nuts. Heat the Roy’s Fusion Chicken Fryer with helper handle over medium-high heat. Sear the Mahi Mahi for 2 to 3 minutes on each side, or until opaque throughout. Transfer to warmed plates and spoon the sauce around the fish.
# Heat the oil in Roy’s Fusion 1 quart Covered Sauce Pan over medium-high heat. Add the ginger, garlic and dried shrimp and sauté for 2 minutes. Add the fish sauce and stir to deglaze the pan. Immediately add the chicken stock, coconut milk, palm sugar and basil and bring to a simmer. Continue to simmer for 2 or 3 minutes, until the sauce is thick enough to coat the back of a spoon. Set aside and keep warm.