Steamed mahi mahi filet with coconut rice

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
4

Ingredients

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

Fish:

  • 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

Directions

  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.

WATCH

Fish the Dish Fridays at 8am ET on Gusto

Bell Media Lifestyle Specialty Terms of Use Privacy Policy