Monday, April 26, 2010
Wasabi & Mustard Mahi Mahi
The weekend was pretty uneventful. It was damn near dreary, really. It rained like it had never rained before, well, this season anyway. And it's supposed to keep raining on and off until Wednesday. One really good thing about the weekend though, it managed to stop raining long enough for me to go on 2 runs. Yeah. TWO RUNS! Friday I did about 3.8 miles, and Saturday I did a little over 4. I'd say that's pretty good if you ask me... especially considering a couple weeks ago, I went for my first run of the season, and wanted to just pass out in every lawn I came across. Yeah, funny how out of shape we can get when taking the winter off.
1 cup panko bread crumbs
2 eggs, beaten
2 mahi mahi filets
salt and pepper to taste
1 tablespoon ground ginger
1/3 cup chicken stock
2 tablespoons sake
1/4 cup plus 2 tablespoons soy sauce
2 teaspoons sugar
3 tablespoons wasabi paste
2 tablespoons mustard powder
1 teaspoon red pepper flakes
1 tablespoon olive oil
Place panko in a shallow dish. Place eggs in a separate shallow dish. Dip the mahi mahi filets in the eggs, then dredge in panko. Set aside.
Whisk the mustard powder, red pepper flakes, and 5 tablespoons water in a small bowl until mustard is dissolved.
In a large skillet, heat olive oil under medium high heat. Add fish and cook until browned, about 4 minutes per side. Sprinkle with salt and pepper to taste and set aside.
Combine the mustard mixture with 1/4 cup soy sauce.
In same skillet used for fish, add the powdered ginger and stir for about 30 seconds. (If no or little oil remains in the pain, add about 1 teaspoon or so) Then add chicken broth, sake, remaining 2 tablespoons soy sauce, sugar, and wasabi paste. Stir until wasabi and sugar is completely dissolved.
Arrange fish on top of steamed brown rice and drizzle with wasabi/ginger sauce. Serve with the mustard/soy sauce on the side.
This meal was pretty okay for me. If I did it again, I probably wouldn't use Mahi Mahi. I mean, don't get me wrong, Mahi Mahi is a good fish, but I think it was "meatier" than needed for this dish. The sauce was delicate and needed a delicate fish to pair with (maybe halibut or even tilapia). Enjoy!
Btw! For those that gave me feedback on Food Science Friday, THANK YOU! I hope to keep doing it and will be glad to have you all learn with me!