Gusto TV Fresh Lemongrass-Steamed Mahi-Mahi Recipe

Lemongrass-Steamed Mahi-Mahi Recipe

This Lemongrass-Steamed Mahi-Mahi Recipe delivers bright citrus flavor, gentle heat, and refreshing crunch in one beautifully balanced dish. Featured on A is for Apple 2 and hosted by Lauren Gulyas, this healthy seafood recipe pairs delicately steamed mahi-mahi with a vibrant Asian peanut slaw for a light yet satisfying meal perfect for weeknights or entertaining.

The Inspiration

Inspired by Southeast Asian coastal cuisine, this dish celebrates clean flavors and simple cooking techniques that allow fresh ingredients to shine. Steaming fish with lemongrass is a traditional method used throughout Thailand and Vietnam, where aromatic herbs gently perfume delicate seafood without overpowering it. Lauren Gulyas brings this technique to A is for Apple 2, highlighting how approachable global flavors can be in the home kitchen.

Mahi-mahi is ideal for steaming because of its firm texture and mild flavor. The lemongrass infuses the fish with subtle citrus notes while keeping it moist and tender. To contrast the warmth and softness of the fish, a crisp Asian slaw adds texture, brightness, and a creamy peanut dressing with a hint of heat from Sriracha. The final drizzle of chili-lemongrass infused oil, along with roasted peanuts and sesame seeds, builds layers of flavor and texture that make the dish feel complete and restaurant-worthy.

Ingredients

Asian Slaw

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

Method

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

Ingredients

Lemongrass Steamed Mahi-Mahi

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

Method

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

Serving Suggestions

This Lemongrass Steamed Mahi-Mahi is ideal for light dinners, summer entertaining, or when you want a healthy, flavor-packed seafood dish. Serve it as a standalone entrée with the Asian peanut slaw providing both vegetable and salad components, or pair it with steamed jasmine rice to soak up the infused oil. For a low-carb option, cauliflower rice complements the dish beautifully. A chilled Sauvignon Blanc, Riesling, or sparkling water with lime enhances the citrus and herbaceous flavors. When hosting, plate the fish individually with a colorful mound of slaw beside it and drizzle the aromatic oil just before serving for maximum visual impact and fragrance.

Final Thoughts

This Lemongrass Steamed Mahi-Mahi recipe from A is for Apple 2, hosted by Lauren Gulyas, is a celebration of freshness, balance, and vibrant global flavors. The delicate steaming method keeps the fish tender while allowing lemongrass to infuse subtle citrus aroma. Paired with a creamy, crunchy Asian slaw and finished with chili-infused oil, the dish delivers contrast and harmony in every bite.

Whether you’re cooking for family, entertaining guests, or simply looking for a nutritious seafood dinner, this recipe offers bold flavor without heaviness. It’s proof that healthy cooking can be both exciting and elegant.

Find more recipes from A is for Apple here!