Steamed Mahi Mahi
Steamed Mahi Mahi takes around 30 minutes from beginning to end. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $6.44 per serving. One portion of this dish contains about 37g of protein, 12g of fat, and a total of 476 calories. 58 people were glad they tried this recipe. If you have low sodium soy sauce, scallions, white rice, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodnetwork. Overall, this recipe earns an awesome spoonacular score of 93%. Similar recipes include Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce, Steamed Mahi-mahi With Stir-fried Vegetables, and Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
4 heads baby bok choy, halved lengthwise
2 carrots, sliced 1/4 inch thick
1 Fresno or red jalapeno chile pepper, sliced (remove seeds for less heat)
2 cloves garlic, minced
2 tablespoons minced peeled ginger
1/4 teaspoon ground white pepper, plus more to taste
Kosher salt
2 tablespoons low-sodium soy sauce
1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick)
3 scallions, thinly sliced (white and green parts separated)
3 tablespoons vegetable oil
1 1/4 cups white rice
Equipment:
steamer basket
frying pan
sauce pan
Cooking instruction summary:
Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes. Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes. Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes. Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice. Photograph by Justin Walker
Step by step:
1. Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
2. Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
3. Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
4. Remove the baskets.
5. Drain any liquid from the fish; cut into 4 pieces.
6. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper.
7. Serve with the rice.
8. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
