Jiangsu-style Steamed Mahi Mahi

Ingredients

In this adaptation of the original Micronesian dish, Mahi umw, we incorporate the flavors and techniques of Jiangsu cuisine. The original dish is transformed into a delicate and refined steamed fish dish, highlighting the natural flavors of the Mahi Mahi while incorporating the subtle nuances of Jiangsu cuisine. The use of ginger, garlic, soy sauce, and rice wine in the sauce brings a distinct Jiangsu flavor profile to the dish. We alse have the original recipe for Mahi umw, so you can check it out.

• 4 Mahi Mahi fillets (about 150g each) (4 Mahi Mahi fillets (about 5.3 oz each)) 4 Mahi Mahi fillets (about 150g each) (4 Mahi Mahi fillets (about 5.3 oz each))
• 2 tablespoons ginger, julienned (2 tablespoons ginger, julienned) 2 tablespoons ginger, julienned (2 tablespoons ginger, julienned)
• 2 cloves garlic, minced (2 cloves garlic, minced) 2 cloves garlic, minced (2 cloves garlic, minced)
• 2 tablespoons soy sauce (2 tablespoons soy sauce) 2 tablespoons soy sauce (2 tablespoons soy sauce)
• 1 tablespoon rice wine (1 tablespoon rice wine) 1 tablespoon rice wine (1 tablespoon rice wine)
• 2 scallions, thinly sliced (2 scallions, thinly sliced) 2 scallions, thinly sliced (2 scallions, thinly sliced)
• Fresh cilantro, for garnish (Fresh cilantro, for garnish) Fresh cilantro, for garnish (Fresh cilantro, for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 3g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Place the Mahi Mahi fillets on a heatproof plate.
2. 2.
   Scatter the ginger and garlic over the fish.
3. 3.
   In a small bowl, mix together the soy sauce and rice wine. Pour the mixture over the fish.
4. 4.
   Prepare a steamer and bring the water to a boil.
5. 5.
   Carefully place the plate with the fish into the steamer.
6. 6.
   Steam the fish for about 8-10 minutes, or until cooked through.
7. 7.
   Remove the plate from the steamer and garnish with sliced scallions and fresh cilantro.
8. 8.
   Serve the Steamed Mahi Mahi hot with steamed rice.

Treat your ingredients with care...

• Mahi Mahi — Choose fresh Mahi Mahi fillets with firm flesh and a mild aroma. Avoid fish with a strong fishy smell.
• Ginger — Peel the ginger before julienned it for a more delicate texture in the dish.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Soy sauce — Use a high-quality soy sauce for the best flavor. Adjust the amount according to your taste preference.
• Rice wine — If you don't have rice wine, you can substitute it with dry sherry or sake.

Tips & Tricks

• To enhance the aroma, you can add a few drops of sesame oil to the sauce.
• For a touch of heat, sprinkle some finely chopped red chili peppers over the fish before steaming.
• If you prefer a milder flavor, reduce the amount of ginger and garlic.
• Steaming the fish on a bed of Napa cabbage leaves can add extra moisture and flavor.
• Experiment with different herbs for garnishing, such as Thai basil or mint, to add a unique twist to the dish.

Serving advice

Serve the Steamed Mahi Mahi as the main course, accompanied by steamed rice and a side of stir-fried vegetables. The delicate flavors of the fish pair well with the simplicity of steamed rice, allowing the Mahi Mahi to shine.

Presentation advice

Arrange the steamed Mahi Mahi fillets on a large serving platter, garnished with fresh cilantro and scallions. The vibrant green colors of the herbs will contrast beautifully with the white fish, creating an appealing visual presentation.