omi's fish sticks |
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My surf-crazed sister modified the mochiko chicken recipe to come up with this. Eat it plain or with My Daddy's Tartar Sauce. Lucky her, she gets to use fresh ahi. Note that “fresh” for my sister is, “Oh look, I just caught an ahi, and now it’s dinner time!”
Her “Mainland” baby sister has to get by with Whole Foods mahi-mahi, ahi or halibut. Not quite the same, but still tastes good.
Her “Mainland” baby sister has to get by with Whole Foods mahi-mahi, ahi or halibut. Not quite the same, but still tastes good.
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Fresh ahi, mahi-mahi, snapper or halibut cut into chunks/sticks
1-2 eggs Maybe 1/4 cup mochiko 3-4 stalks of green onions, finely chopped 3-4 cloves of garlic, finely chopped |
1-2T shoyu
1-2T sugar Canola oil, for frying |
Mix everything except the fish to make a batter. The strongest smell should be garlic, followed by shoyu and sugar. The mixture should be the consistency of thick-ish pancake batter, and about the color of peanut butter.
Dip fish in mixture and pan fry until golden brown. Drain on paper towels.
Dip fish in mixture and pan fry until golden brown. Drain on paper towels.
