Steamed Mahi Mahi

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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. 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.

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