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Gusto

Lemongrass Steamed Mahi-Mahi

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  • Serves

    4

Ingredients

Asian Slaw

  • 2 cups (480 ml) julienned green cabbage
  • 1 cup (240 ml) roughly chopped broccoli
  • 1 large carrot, julienned
  • 3 radishes, sliced
  • 1 avocado, peeled and roughly chopped
  • 3 clementine, peeled and segmented
  • ¼ cup (60 ml) smooth peanut butter
  • 2 tbsp (30 ml) sesame oil
  • 2 tsp (10 ml) tamari
  • 1/3 cup (80 ml) orange juice
  • 1 tbsp (15 ml) rice vinegar
  • 2 tsp (10 ml) Sriracha sauce
  • salt and pepper

Lemongrass Steamed Mahi-Mahi

  • 3 stems lemongrass, thinly sliced into rings
  • 4 portions of mahi-mahi, skinless (6 oz. or 180g  each)
  • ½ cup (120 ml) vegetable oil
  • 2 red Thai chilies, thinly sliced
  • ½ cup (120 ml) roasted peanuts, roughly chopped
  • 2 tbsp (30 ml) toasted sesame seeds
  • 2 tbsp (30 ml) green onions, chopped
  • salt and pepper

Directions

Asian Slaw

  1. In a large mixing bowl, stir together cabbage, broccoli, carrots, radishes, avocado and clementine.
  2. In a separate small bowl, whisk together peanut butter, sesame oil, tamari, orange juice, rice vinegar, Sriracha and 1 tbsp of water.
  3. Pour dressing over salad and toss to coat.
  4. Season with salt and pepper and refrigerate slaw until plating.

Lemongrass Steamed Mahi-Mahi

  1. Fill a large wok with 1 inch of water and heat over high heat.
  2. Place a round plate in the bottom of a bamboo steamer, and cover the bottom with half the lemongrass.
  3. Transfer mahi-mahi over the lemongrass, and season with salt and pepper.
  4. Place steamer over the boiling water and cover.
  5. Reduce heat to medium and steam fish for 8-10 minutes.
  6. While fish steams, combine oil, chilies, and remaining lemongrass in a small saucepan. Heat over medium heat to infuse the flavors into the oil.
  7. Strain oil and reserve until plating.
  8. Once fish is cooked, remove steamer from wok.
  9. Serve mahi-mahi warm with Asian Slaw on the side.
  10. Garnish fish with flavored oil, peanuts, sesame seeds, and green onions.
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