Asian Fish 'n Chips

• 1-1/2 cups KRAFT MAYO Real Mayonnaise
• 3/4 cup fresh lime juice
• 1-1/2 tsp. Sriracha sauce (hot chili sauce)
• 1-1/2 cups hoisin sauce
• 1-1/2 cups rice wine vinegar
• 1-1/2 cups lemon grass, minced
• 1-1/2 cups pickled ginger
• to taste salt and pepper
• 12 each halibut fillets (5 oz.), each cut into 5 pieces
• 1-1/2 cups oil
• frozen crinkle-cut potatoes
• 1-1/2 cups green onions, sliced

1. Mix mayonnaise, lime juice and sriracha.
2. Mix hoisin sauce and vinegar in separate bowl.
3. Combine lemon grass, ginger, salt and pepper in shallow pan.
4. Dip fish in lemon grass mixture, turning to evenly coat both sides of each piece.
5. Heat oil in skillet on high heat until oil starts to smoke.
6. Add fish; cook 1 to 2 min.
7. on each side or until fish pieces are golden brown and flake easily with fork.
8. Meanwhile, deep fry potatoes as directed on package; drain.
9. For each portion, 2 servings: Plate 4 oz.
10. potatoes; top with 5 fish pieces.
11. Drizzle with 3 Tbsp.
12. of the mayonnaise mixture and 1/4 cup of the hoisin sauce mixture.
13. Sprinkle with 2 Tbsp.
14. onions.

mayo, lime juice, sriracha sauce, hoisin sauce, rice wine vinegar, lemon grass, pickled ginger, salt, oil, potatoes, green onions

Taken from www.kraftrecipes.com/recipes/asian-fish-n-chips-123690.aspx (may not work)