Name: Mahi-Mahi with Lemongrass Slaw and Rice Fritters
Yield: Makes 6 Servings
Ingredients: 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)

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