Mahi Mahi with Lemongrass Slaw and Rice Fritters

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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