Ingredients Jump to Instructions ↓

  1. 16 Mahi mahi medallions

  2. Chinese five-spice powder - to taste

  3. Salt - to taste

  4. 2 tablespoons 30ml Peanut oil <for vegetables>

  5. 1 tablespoon 15ml Fresh ginger root - peeled and minced

  6. 1 tablespoon 15ml Garlic - peeled and minced

  7. 1/4 cup 15g / 1/2oz Green onion - chopped

  8. 1/2 cup 118ml Red - green, and yellow bell peppers, thinly

  9. 1/2 cup 55g / 1.9oz Carrot - thinly sliced

  10. 1/2 cup 118ml Snow peas - cut in half on bias

  11. 1/2 cup 80g / 2.8oz Bean sprouts

  12. 2 tablespoons 30ml Peanut oil

  13. 2 tablespoons 30ml Sesame seeds

  14. 1/2 cup 118ml Light soy sauce

  15. 2 tablespoons 30ml Peanut butter

  16. 1 teaspoon 5ml Sesame oil

  17. Fresh cracked pepper - to taste <for garnish>

  18. 1 1/2 lbs 681g / 24oz Yucca

  19. Vegetable oil for frying

Instructions Jump to Ingredients ↑


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

  3. 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.

  4. 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.


  6. 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.


  8. 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.


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