Wok-seared mahi mahi w/stir-fried vegetables

Yield: 4 Servings

Measure Ingredient
16 \N 2 Oz. Mahi Mahi Medallions
\N \N Chinese Five-Spice Powder; to taste
\N \N Salt; to taste
2 tablespoons Peanut Oil -For Vegetables---
1 tablespoon Fresh Ginger Root; peeled and minced
1 tablespoon Garlic; peeled and minced
¼ cup Green Onion; chopped
½ cup Each Red; Green, And Yellow Bell Peppers, thinly sliced
½ cup Carrot; thinly sliced
½ cup Snow Peas; cut in half on bias
½ cup Bean Sprouts
2 tablespoons Peanut Oil
2 tablespoons Sesame Seeds
½ cup Light Soy Sauce
2 tablespoons Peanut Butter
1 teaspoon Sesame Oil
\N \N Fresh Cracked Pepper; to taste -For Garnish---
1½ pounds Yucca
\N \N Vegetable Oil For Frying


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.


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


In center of plate, spoon stir-fried vegetables. Arrange the mahi mahi medallions around vegetables. Loosely pile yuca "hay" on top of fish.

Garnish with sprinkling of fresh herbs.

Makes 4 servings


Recipe by: Palm Beach Post 07/17/97 Posted to MC-Recipe Digest V1 #676 by Bill Spalding <billspa@...> on Jul 17, 1997

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