Steamed Mahi Mahi
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 425 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 124 milligrams
- Sodium
- 770 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 3 grams
- Protein
- 37 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
Directions
- 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.