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      RECIPE TITLE "Macadamia Nut Crusted Mahi Mahi with Thai-Style Coconut Basil Sauce"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 as a main course time --- difficulty moderate

      RECIPE INGREDIENTS

    Crust and Mahi Mahi
    4 7 oz. Mahi Mahi Fillets
    Salt
    Freshly ground black pepper
    2 tablespoons Crushed macadamia nuts

    Thai-Style Coconut Basil Sauce
    2 tablespoons Olive Oil
    1 tablespoon Minced fresh ginger
    1 tablespoon Minced garlic
    1 teaspoon Minced dried shrimp
    2 teaspoon Fish sauce
    1 cup Canned chicken stock
    1 cup Canned coconut milk
    1 tablespoon Palm sugar
    10 Fresh basil leaves, finely shredded

      RECIPE METHOD

    # 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.


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