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.

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