Lemongrass-Steamed Mahi-Mahi

Ease of Preparation: Medium.

Yield:   4 servings.

Asian Slaw

Ingredients:

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.

Lemongrass Steamed Mahi-Mahi

Ingredients:

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.