Miso-Glazed Mahi Mahi with Furikake
Asian Greens, String Peas & Herb Salad
Cooking time
35 minutes
Servings
2/4
Calories
760 /serving
Wowee, wowee this mahi mahi! You’ll glaze the delicate fish in a mixture of white miso, mirin and furikake for notes of sesame and nori, evoking all the elegance of the Japanese palate. The vegetables need the barest of roastings to become striking fixtures on the plate. Cue up a host of lively herbs—parsley, mint and cilantro—which you’ll be cleverly using from root to shoot (the stems for the sauce and the leaves for the salad). All that’s left to do is float this dream boat over lime leaf-scented rice.
We will send you:
- 2 Mahi mahi fillets
- 200g Snow peas (or sugar snap peas)
- 1 Lime (or lemon)
- 1 Thai lime leaf
- 340g Gai lan (or yu choy)
- 14g Herb medley (parsley, mint, cilantro)
- 157g Jasmine rice
- 30ml Rice vinegar
- 20g White miso paste
- 15ml Mirin
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Mahi mahi, Milk, Sesame, Soy, Sulphites
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
7 g
Sodium
1250 mg
Total Carb
96 g
Sugars
13 g
Protein
39 g
Fibre
12 g
Preparation
Cook the rice
Preheat the oven to 450°F. Zest the lime. In a medium pot, combine the rice, Thai lime leaf, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Remove the Thai lime leaf and fluff; add the lime zest and set aside in a warm spot.
Mise en place
Remove the bottom inch of the gai lan stems. Remove the stem ends of the string peas; pull off and discard the tough string that runs the length of each pod. Quarter the lime. Pick the parsley, mint and cilantro leaves off the stems. Finely chop the parsley and cilantro stems. In a small bowl, make the glaze by combining the miso, vinegar, mirin and 2 tbsp water (double for 4 portions).
Roast the vegetables
On a lined sheet pan, toss the gai lan with a drizzle of oil, ⅓ of the furikake and S&P. Arrange in a single layer and roast, 14 to 16 min. In a medium bowl, toss the string peas with a drizzle of oil and S&P. In the last 3 min. of roasting, add the string peas to the pan and continue to roast, until the gai lan are brown and tender.
Cook the mahi mahi
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the mahi mahi dry with paper towel; season with all but a pinch of the remaining furikake and pepper. Cook, 2 min., until golden brown on one side. Flip the mahi mahi* and add the glaze, herb stems and 1 tbsp butter (double for 4 portions). Cook, 2 min., spooning the glaze over the fish during the last min., until cooked through and glazed.
Make the herb salad
Roughly chop the herb leaves. In a medium bowl, combine the juice from up to 1 lime wedge, 1 tbsp olive oil (double both for 4 portions) and the remaining furikake. Add the herb leaves and toss well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and mahi mahi. Spoon the remaining glaze over the fish and vegetables. Garnish with the herb salad. Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
