Steamed mahi mahi filet with coconut rice

By Spencer Watts
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Coconut rice:

  • 1 cup (250 milliliters) jasmine rice , rinsed in cold water
  • 1 1/2 cups (30 milliliters) coconut milk
  • 1 1/2 tablespoon (22.5 milliliters) sugar
  • 1 teaspoon (5 milliliters) salt
  • 1/2 teaspoon (2.5 milliliters) chili pepper flakes
  • 1 lime, juice only


  • 4 skinless Mahi Mahi fillets, 115-145 grams each
  • 2 limes, cut into thin rounds
  • Knob ginger cut into 12 matchsticks
  • 4 tablespoons butter (1 tablespoon for each pouch)
  • 1 cup (250 milliliters) frozen shelled edamame beans
  • 4 teaspoons (20 milliliters) honey, 1 teaspoon for each pouch
  • Olive oil for finishing
  • 4 teaspoons (20 milliliters) fresh cilantro leaves, chopped


  1. Rinse rice in a strainer under cold water until water runs clear. Place in a pot with coconut milk, sugar, salt, chili flakes, and lime juice. Bring to a boil and reduce heat.  Leave to simmer on low, covered for 15-20 minutes until done.  Set aside to cool. This can be made ahead of time and chilled until preparing fish.
  2. Preheat oven to 400˚F (200C).
  3. Cut four pieces of parchment paper to 18×15 inches.
  4. Remove fish from the fridge and pat the fish dry to remove any excess moisture.  Season with salt and pepper.
  5. Lay a piece of parchment flat. Scoop 1/2 cup (120 milliliters) cooked rice onto the parchment. Lay Mahi fillet on top of rice. Top with lime slices, three ginger sticks, and one tablespoon butter. Add a few frozen edamame beans and drizzle with honey. Wrap up parchment, stapling ends closed. Repeat with each Mahi fillet. Lay packages on a baking sheet and place in oven for 10-12 minutes.
  6. Cut open cooked Mahi packages. Finish with olive oil and fresh cilantro leaves.
  7. Allow packages to rest for two minutes before serving.


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