1 cup basamati rice 1/2 cup minced chinese parsley 1/2 cup minced green onions 1/4 cup minced ginger to taste salt and pepper 3/4 cup salad oil 3/3 oz mahimahi fillet 2 eggs, beaten 1 cup flour 1 cup panko 1/2 cup mac nuts, mixed with panko Mix rice with parsley, green onions, and ginger. cook according to directions on the rice package. Meanwhile season the mahimahi fillet with salt and pepper, dredge in flour, dip in eggs, then into panko and macnut breading. Heat oil in wok, add breaded mahimahi and cook about 2 minutes on each side. Place mahimahi on top of cooked rice.
5 oz cooked lobster meat 2 Tbs chopped sun dried tomato (mixed with 4 Tbs mayonnaise) 4 slices cooked bacon 1 head tango lettuce sweet bread Chop 3 oz of the lobster meat; mix with sun dried tomato mayonnaise. Spread 1/2 of the mixture on 1 slice of bread and top with sliced tomato and lettuce. Top with another slice of bread. Spread on the rest of the mayo/lobster mixture and top with lettuce, bacon, remaining 3 oz of lobster meat and 3rd slice of bread. Enjoy!