Sakana No Amazu Ankaki (Mahimahi with Sweet-Sour Sauce)

Audrey Takaki Shigeoka, Class of 1965

• 2-1/2 lb mahimahi fillets
• 1/2 cup cornstarch
• 1/2 cup flour
• 1/4 tsp salt
• 1/4 tsp msg
• 2/3 cup water
• 1 Tbsp cornstarch
• 1/3 cup oil
• 1/2 cup sugar
• 1/2 cup rice vinegar
• 3 Tbsp shoyu
• 1 tsp ginger root
• 2 tsp sesame seed, toasted
• 1/4 cup water

Cut fillets into 2-1/2 inch pieces. Combine the 1/2 cup cornstarch with the flour, salt and msg. Stir in the 2/3 cup water, mix well. Heat oil in skillet. Dip pieces of fish into batter and fry until brown on both sides, turning once. In a small saucepan, combine sugar, vinegar, shoyu, ginger, and sesame seed. Bring to a boil, simmer 2-3 minutes. Mix the 1 Tbsp cornstarch with the 1/4 cup water, stir into sauce. Cook until mixture thickens, stirring constantly. Serve with fish.

Yield: 6 servings

NOTE: The recipes submitted by Audrey in this Cookbook are from her Adult-Ed classes that she has taught at Hilo High in Cosmopolitan Cooking. We appreciate her sharing these with us for your enjoyment.