Steamed Mahi Mahi

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 425, total fat 12 G., saturated fats 2 G., proteins 37 G., carbohydrates 41 G., fiber 3 G., cholesterol 124 mg, sodium 770 mg, sugar 1 G.

Steamed fish is often featured at Chinese banquets and celebrations, but it's also a popular choice for a casual weekday dinner. Steam mahi mahi with bok choy and carrots and serve with rice and homemade spicy oil. Steamed fish is not only delicious but also healthy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups rice
3 green onions, thinly sliced (white parts separated from green parts)
2 tbsp. chopped peeled ginger
700 g skinless mahi-mahi fillet, 4 cm thick (center cut)
1/4 tsp ground white pepper + more to taste
4 bunches small bok choy, halved lengthwise
2 carrots, cut into 0.5 cm thick slices.
3 tablespoons of vegetable oil
1 Fresno or red jalapeño pepper, thinly sliced (remove seeds to reduce heat)
2 cloves garlic, crushed
2 tablespoons lightly salted soy sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mahi-mahi, bok choy cabbage, carrot, Fresno pepper, soy sauce, white peppercorns, ginger root

Cooking the dish according to the recipe:

Cook the rice according to package directions. Meanwhile, fill a large skillet halfway with water and bring to a boil over medium-high heat. Place the bottom of a bamboo steamer in the water. Sprinkle the white part of the green onion and 1 teaspoon of ginger on a plate that fits in the steamer basket; place the fish on top and sprinkle with 1/4 teaspoon of white pepper. Place the plate in the steamer, cover, and steam for 8 minutes.
Line the other level of the steamer with parchment paper, add the bok choy and carrots, and place them on top of the fish basket. Cover and simmer until the fish is cooked through and the vegetables are tender, about 7 minutes more.

Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chili, garlic, remaining ginger, and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger begin to brown, 2 minutes.
Remove from the steamer. Drain the fish and cut it into quarters. Drizzle the fish and vegetables with chili oil and soy sauce, sprinkle with green onions and white pepper. Serve with rice.

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