Japanese-style Loco Moco with Mahi Mahi Recipe

Name: Japanese-style Loco Moco with Mahi Mahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Mahi mahi; 3 Tbsp Potato starch; 1 tsp Lemon juice; 1 pinch Salt and pepper; 1 clove Garlic, grated; 2 servings cooked rice; 1 Tbsp Soy sauce, plus more to taste; 1 tsp Sugar; 1 tsp Mirin; 2 tsp Mayonnaise; 1/4 sheet Nori seaweed; 2 leaves Cabbage or lettuce

Servings: persons

400 g Mahi mahi
3 Tbsp Potato starch
1 tsp Lemon juice
1 pinch Salt and pepper
1 clove Garlic, grated
2 servings cooked rice
1 Tbsp Soy sauce, plus more to taste
1 tsp Sugar
1 tsp Mirin
2 tsp Mayonnaise
1/4 sheet Nori seaweed
2 leaves Cabbage or lettuce

1
Remove any skin from mahi mahi and cut into smaller pieces.
2
Put mahi mahi into a plastic baggy and add the lemon juice, a little salt & pepper, and garlic.
3
Mix well.
4
Just before frying, add the potato starch into the bag and shake the contents to coat the fish.
5
Heat oil in a saucepan and fry the mahi mahi until crispy on both sides and cooked through.
6
Mix the soy sauce, sugar and mirin.
7
Add rice to a bowl and layer finely strips of cabbage or lettuce and mahi mahi over top.
8
Dress with mayo, thinly cut strips of nori and the soy sauce mixture.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g Mahi mahi, 3 Tbsp Potato starch, 1 tsp Lemon juice, 1 pinch Salt and pepper, and more.

Yes, Japanese-style Loco Moco with Mahi Mahi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-style Loco Moco with Mahi Mahi

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