Wok-Seared Mahi Mahi With Stir-Fried Vegetables Recipe

ingredients

Mahi Mahi
16 mahi mahi medallions (2 ounce size)
Chinese five-spice powder, to taste
salt, to taste
2 tablespoons peanut oil

Vegetables
1 tablespoon fresh ginger root, peeled and minced
1 tablespoon garlic, peeled and minced
1/4 cup green onion, chopped
1/2 cup red bell peppers, thinly sliced
1/2 cup green bell peppers, thinly sliced
1/2 cup yellow bell peppers, thinly sliced
1/2 cup carrot, thinly sliced
1/2 cup snow peas, cut in half on bias
1/2 cup bean sprouts
2 tablespoons peanut oil
2 tablespoons sesame seeds
1/2 cup light soy sauce
2 tablespoons peanut butter
1 teaspoon sesame oil
fresh cracked black pepper, to taste
1 1/2 pound yucca
vegetable oil, for frying
fresh herbs, for garnish

directions

For the fish: Season mahi mahi medallions with five-spice powder and salt. In hot wok, add peanut oil and sear fish on both sides. Take out and keep warm.

Wipe the wok (do not wash) with a kitchen towel. Add peanut oil. When smoking, add garlic, ginger and green onions, stir. Add peppers and carrots and cook for about 1 minute. Next add the snow peas and bean sprouts and stir well.

Spread the vegetables to the sides of the wok so that the center is empty. Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce. Stir with vegetables, then add sesame seeds and sesame oil. Stir once again, season with pepper, and set aside.

To make yucca "Hay": In salted boiling water, parboil yucca for about 7 to 10 minutes. Remove from water and cool. Peel yucca and slice in very thin strips.

In hot vegetable oil, fry yucca until golden; remove onto paper towels and season with salt.

To assemble dish: In center of plate, spoon stir-fried vegetables. Arrange the mahi mahi medallions around vegetables. Loosely pile yucca "hay" on top of fish. Garnish with sprinkling of fresh herbs.

nutrition data

Nutritional data has not been calculated yet.