Yield: 15-20 cakes.
SWEET THAI CHILI AIOLI DIPPING SAUCE:
1 whole lemon
1 Tbsp. Lea & Perrins Worcestershire Sauce
1/2 cup Thai Sweet Chili Chicken Sauce, prepared
1 1/2 cups mayonnaise
MAHI MAHI CAKES:
2 lbs. mahi mahi fillets
10 oz. onions
4 oz. carrots
2 oz. celery
1 cup mushrooms
1 cup oyster sauce
2 cups panko batter
1/2 cup mayonnaise
pinch of garlic
as needed, mixed greens
For dipping sauce: Mix all ingredients together until smooth. If it's a little too thick, add more sweet chili sauce.
For mahi mahi cakes: In a food processor, chop vegetables until they are finely chopped. Pan-fry mahi mahi with a little butter (or bake it in the oven at 350°F) until it's cooked through; let it cool. Fish cooks extremely quickly, within minutes.
Saute vegetables with a pinch of garlic and the oyster sauce. Let cool.
When mahi mahi and vegetables are cool, process the fish in a food processor until it's finely chopped.
Mix together in a large bowl the mahi mahi, vegetables, panko batter and mayonnaise. Form cakes using an ice cream scooper. Mahi mahi cakes may be panfried, or cooked in a deep fryer at 350°F.
Serve two cakes on a bed of mixed greens, and drizzle with aioli sauce.
Recipe Provided by: Mariah Brown, Da Kitchen Cafe, Kahului, Hawaii.