Broiled Mahi Mahi in Maple-Miso Glaze
with Seared Bok Choy over Ponzu-Mushroom Risotto
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
Make the most of a March evening with flavours so deep and wide, you could happily stay lost in them until spring. Flaky, firm and white-fleshed, mahi mahi finds its ideal match in a glaze that unites the natural sweetness of maple syrup, the fermented edge of miso paste and the citrusy sensations of ponzu sauce. It’s flanked with an Asian-style risotto, built on buttery arborio rice and ponzu-kissed mushrooms (with rehydrated lobster mushrooms for extra oomph). Serve with bok choy seared just to the wilting point in a hot pan, and a scattering of scallion tops for style points.
We will send you:
- 2 Mahi mahi fillets
- 225g Cremini mushrooms
- 2 Scallions
- 340g Baby bok choy
- 7g Dried lobster mushrooms
- 165g Arborio rice
- 45ml Ponzu lime sauce
- 15g White miso paste
- 15ml Maple syrup
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Mahi mahi, Bonito, Milk, Soy, Wheat
You will need:
Small pot (or kettle)
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium heatproof bowl
Medium baking dish
Total Fat
21 g
Saturated Fat
9 g
Sodium
1510 mg
Total Carb
92 g
Sugars
14 g
Protein
40 g
Fibre
6 g
Preparation
Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a medium heatproof bowl, combine the dried lobster mushrooms and boiling water; set aside to rehydrate for at least 10 min. Remove the root ends of the bok choy; halve lengthwise. Quarter the cremini mushrooms. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, combine the miso, maple syrup, ½ the ponzu and pepper.
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Cook the white bottoms of the scallions and rice, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the rehydrated mushrooms and their liquid, 2 cups water (3 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until the rice is al dente and most of the liquid has been absorbed; season with ⅓ of the spices and S&P.
Broil & glaze the mahi mahi
Meanwhile, preheat the oven to broil. Pat the mahi mahi* dry with paper towel. Arrange in a medium baking dish and brush with ½ the miso mixture. Broil, 6 to 8 min., until cooked through and beginning to brown. Remove from the oven and spoon any miso mixture from the baking dish over the mahi mahi. Keep warm.
Sear the bok choy
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sear the bok choy, 2 to 3 min. per side, until beginning to soften and brown. Transfer to a plate and keep warm, brushing with the remaining miso mixture. Reserve the pan.
Make the ponzu mushrooms
In the same pan, heat a generous drizzle of oil on medium-high. Sauté the cremini mushrooms, 3 to 4 min., until nicely browned; season with the remaining spices and S&P. Add the remaining ponzu and cook, stirring frequently, 1 to 2 min., until slightly evaporated.
Finish the risotto & serve
To the pot of risotto, add the ponzu mushrooms, 2 tbsp butter (double for 4 portions) and S&P; stir well. Divide the risotto between your plates. Top with the mahi mahi and bok choy. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
