- 2 cups fresh pineapple, diced
- 3 cups fresh papaya, diced
- 1/2 cup fresh cape gooseberries (ground cherries, optional)
- 1 cup, plus 1 teaspoon, granulated sugar
- 1 tablespoon fresh mint or spearmint, chopped
- 1/8 teaspoon prepared horseradish
- 1 teaspoon chili sauce
- 2 eggs, beaten
- 1 green onion, minced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sherry
- 1 teaspoon cornstarch
- Freshly ground white pepper
- 3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces
- 2 cups of flour
- 3 eggs, beaten
- 1 1/2 cup macadamia nuts, minced
- 1 1/2 cups panko bread crumbs
- Vegetable oil for deep frying
- In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside.
- In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well.
- In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade.