Crab-Crusted Mahi Mahi with Okinawa Sweet Potatoes and Garlic Nam Pla

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Hawaiian mahi mahi

Yield: 1 serving



  • Ingredients:
  • 7 ounce mahi mahi center cut filet
  • Salt
  • Pepper
  • For the Crab Dynamite
  • 2 ounces jumbo lump crabmeat
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon furikake seasoning
  • 2 teaspoon kewpie mayonnaise
  • 1/2 teaspoon Hawaiian sea salt
  • 1 teaspoon white soy sauce
  • For the Purple Okinawa Potatoes
  • 1 medium purple sweet potato
  • 1/4 cup coconut milk
  • 1 teaspoon yuzu juice
  • For the Garlic Nam Pla
  • 1 shallot
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 2 teaspoons Tiparos fish sauce
  • 3 teaspoons sugar
  • Pinch of minced chives
  • 4-5 cilantro leaves


  1. Season the mahi mahi with salt and pepper. Sear in a skillet over medium-high heat. Combine all ingredients for the Crab Dynamite and spread on top of mahi mahi. Broil mahi mahi under salamander until golden brown.
  2. In a saucepan filled with water, simmer the unpeeled potato until tender. While still hot, peel off skin and put in food processor with other Okinawa Purple Potato ingredients. Puree until smooth.
  3. Finely shave the shallot and garlic. Combine all juices and dissolve the sugar in the liquid. Add the garlic, shallot, and herbs to the Nam Pla.
  4. Serve everything together.


Beverage Suggestions: A lighter rosé
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