1/4 cup fresh lime juice |
2 tablespoons asian fish sauce |
4 teaspoons sugar |
1 tablespoon minced red onion |
2 teaspoons minced lemongrass |
1 small garlic clove, minced |
3/4 teaspoon hot pepper sauce |
1 cup unseasoned rice vinegar |
6 tablespoons sugar |
1/4 cup asian fish sauce |
2 tablespoons soy sauce |
1 teaspoon minced seeded thai chile or serrano chile |
1 1/2 teaspoons water |
1 1/2 teaspoons cornstarch |
1/2 cup vegetable oil |
2 tablespoons chili powder |
2 tablespoons fresh lemon juice |
2 tablespoons minced lemongrass |
1 tablespoon chopped fresh oregano |
1 teaspoon sweet spanish smoked paprika or sweet hungarian paprika |
1/4 head of napa cabbage (5 ounces) |
1 cup cooked medium-grain rice (such as sushi rice), cooled |
3/4 cup chopped green onions (about 6) |
2 cups panko (japanese breadcrumbs), divided |
1 large egg, beaten to blend |
6 (6- to 7-ounce) mahi-mahi fillets |
vegetable oil (for frying) |
4 cups peeled jicama, cut into matchstick-size pieces |
3 cups pea sprouts (4 ounces) |