Mahi – Mahi in Miso Butter with Steamed Pak Choi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 piece (s) fish fillet (s) (Mahi-Mahi)
- 1 cup lukewarm water
- 1 tablespoon miso
- 2 shallot (s)
- 1 teaspoon rapeseed oil
- Oil, a few drops (dark sesame oil)
- 1 teaspoon rice vinegar
- some fish sauce
- some soy sauce
- 3 tablespoon butter
- 1 Pak Choi
- 1 tablespoon rapeseed oil
- Salt and pepper, whiter
- possibly vegetable stock
Print Recipe
Pin Recipe Instructions
- Dissolve the miso paste in the lukewarm water and marinate the fish fillets in it for 20-30 minutes.
- Finely dice the shallots and sweat them in a mixture of rapeseed and sesame oil, deglaze with the vinegar, season with fish sauce and soy sauce. Add the butter. Pour on some miso broth. Remove the fillets from the marinade and sauté them in the sauce.
- Clean and quarter the pak choi, fry in a little oil, season with salt, pepper and deglaze with a little stock if necessary. Put a lid on and steam the Pak Choi until al dente.
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