Steamed Mahi Mahi

Total Time:
30 min
10 min
20 min

4 servings

  • 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
  • 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

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