Steamed Mahi Mahi

By á-3145

Preserve the fresh flavors of your Mahi Mahi and vegetables by steaming the traditional way - in layers. A sauce with chile, garlic and ginger make it special.

Ingredients

• 1 1/4 cups white rice
• 3 scallions, thinly sliced (white and green parts separated)
• 2 tablespoons minced peeled ginger
• 1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick)
• 1/4 teaspoon ground white pepper, plus more to taste
• 4 heads baby bok choy, halved lengthwise
• 2 carrots, sliced 1/4 inch thick
• 3 tablespoons vegetable oil
• 1 Fresno or red jalapeno chile pepper, sliced (remove seeds for less heat)
• 2 cloves garlic, minced
• Kosher salt
• 2 tablespoons low-sodium soy sauce

Preparation

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.

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/garlic/ginger oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.