Ingredients
1 cups Kraft Mayo Calorie-Wise Real Mayonnaise
1 cups Fresh lime juice
1/8 cups Richardson Ultimate Sriracha Sauce
2 cups Hoisin sauce
2 cups Rice wine vinegar
2 cups Lemon grass, minced
2 cups Pickled ginger
1/8 cups Salt
1/8 cups Pepper
1 each Halibut fillets (5 oz./140 g each), each cut into 5 pieces
2 cups Oil
4 lb. Frozen crinkle-cut potatoes
2 cups Green onions, sliced
Instructions
Preparation Steps
- MixMayonnaise, lime juice and sriracha sauce. hoisin sauce and vinegar in separate bowl.
- CombineLemon grass, ginger, salt and pepper in shallow pan. Dip fish in lemon grass mixture, turning to evenly coat both sides of each piece. Heat oil in skillet on high heat until oil starts to smoke. Add fish; cook 1 to 2 min. on each side or until fish pieces are golden brown and flake easily with fork.
- Meanwhile,Deep fry potatoes as directed on package; drain.
- For each portion, 2 servings:
- Plate4 oz. (115 g) potatoes; top with 5 fish pieces (140 g). Drizzle with 2 Tbsp. (30 mL) of the mayonnaise mixture and 1/4 cup (50 mL) of the hoisin sauce mixture. Sprinkle with 2 Tbsp. (30 mL) onions.
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