Steamed Mahi Mahi

Name: Steamed Mahi Mahi
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

12 ingredients

14 steps

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

1

Cook the rice as the label directs.
2

Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat.
3

Set the bottom of a stackable bamboo steamer in the water.
4

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.
5

Set in the steamer basket; cover and cook 8 minutes.
6

Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket.
7

Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
8

Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt.
9

Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
10

Remove the baskets.
11

Drain any liquid from the fish; cut into 4 pieces.
12

Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper.
13

Serve with the rice.
14

Photograph by Justin Walker