![](/wp-content/uploads/2018/07/Kaʻū-Orange-Teriyaki-Fish-Katsu-1024x768.jpg)
Ingredients:
- Fish (5 oz, ½” thick)2 pcs
- Kaʻū Orange Teriyaki Sauce¼ c
- Flouras needed
- Egg (scrambled)1
- Panko1 c
- Vegetable oilas needed
Orange Teri Mayo
- Mayonnaise½ c
- Kaʻū Orange Teriyaki Sauce3 Tbl
- Tobiko (optional)½ tsp
Kaʻū Orange Teriyaki Sauce (Yield: 7 c)
- Kaʻū Orange Sauce3 c
- Aloha shoyu3 c
- Brown sugar1½ c
- Orange zest2 tsp
- Kosher salt1½ tsp
- Combine all ingredients and let sit for 30 minutes or longer before using
Procedure:
- Place fish and Kaʻū Orange Teriyaki Sauce in a Ziploc bag and marinate for one day
- Remove fish from marinade and pat dry
- Coat fish lightly with flour
- Coat fish with egg
- Place fish in panko and coat both sides well; set aside
- Place enough oil in pan to reach ¼” depth
- Heat oil over medium heat
- Place fish gently in heated oil and dry for 2-3 minutes on each side or until golden brown
- Remove fish from pan and place on paper towel
- Combine mayonnaise, Kaʻū Orange Teriyaki Sauce, and tobiko and mix well
- Serve over fish