Wok-Seared Mahi Mahi W/Stir-Fried Vegetables

Recipe Ingredients

16		Mahi mahi medallions
		Chinese five-spice powder - to taste
		Salt - to taste
2 tablespoons	30ml	Peanut oil <for vegetables>
1 tablespoon	15ml	Fresh ginger root - peeled and minced
1 tablespoon	15ml	Garlic - peeled and minced
1/4 cup	15g / 0.5oz	Green onion - chopped
1/2 cup	118ml	Red - green, and yellow bell peppers, thinly
1/2 cup	55g / 1.9oz	Carrot - thinly sliced
1/2 cup	118ml	Snow peas - cut in half on bias
1/2 cup	80g / 2.8oz	Bean sprouts
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Sesame seeds
1/2 cup	118ml	Light soy sauce
2 tablespoons	30ml	Peanut butter
1 teaspoon	5ml	Sesame oil
		Fresh cracked pepper - to taste <for garnish>
1 1/2 lbs	681g / 24oz	Yucca
		Vegetable oil for frying

Recipe Instructions

FOR THE FISH:

Season mahi mahi medallions with five-spice powder and salt.

In hot wok, add peanut oil and sear fish on both sides. Take out and keep warm. Wipe the wok (do not wash) with a kitchen towel. Add peanut oil. When smoking, add garlic, ginger and green onions, stir. Add peppers and carrots and cook for about 1 minute. Next add the snow peas and bean sprouts and stir well.

Spread the vegetables to the sides of the wok so that the center is empty. Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce. Stir with vegetables, then add sesame seeds and sesame oil. Stir once again, season with pepper, and set aside.

TO MAKE YUCCA "HAY":

In salted boiling water, parboil yucca for about 7 to 10 minutes. Remove from water and cool. Peel yucca and slice in very thin strips. In hot vegetable oil, fry yucca until golden; remove onto paper towels and season with salt.

TO ASSEMBLE DISH:

In center of plate, spoon stir-fried vegetables. Arrange the mahi mahi medallions around vegetables. Loosely pile yucca "hay" on top of fish. Garnish with sprinkling of fresh herbs.

Source:
Palm Beach Post 07/17/97

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