Steamed or Seared Mahimahi with Tomato Sauce

Name: Steamed or Seared Mahimahi with Tomato Sauce
Yield: Serves 3 to 4 as a main course
Cuisine: China
Ingredients: 1½ tablespoons Five-Flavor Oil, Ma-La Oil, or Japanese sesame oil; ¼ pound thin daikon (about 3 inches), cut into paper-thin rounds; 1 tablespoon Ma-La Oil or Five-Flavor Oil, if pan-searing the fish; 1 teaspoon Cayenne Pepper Oil or 1 tablespoon China Moon Hot Chili Oil; 2 tablespoons green or purple basil julienne; 2 tablespoons ginger juice (squeezed from finely minced fresh ginger); ½ cup Chinese rice wine or dry sherry; 2 teaspoons sugar; 4 scallions, cut into 1-inch nuggets and smashed; 4 to 5 slices sun-dried tomato; 3 to 4 ripe but firm plum tomatoes, stem ends cut off, quartered lengthwise into wedges; 1 tablespoon corn or peanut oil; 1 tablespoon Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; 1½ to 2 teaspoons kosher salt; 1½ tablespoons finely chopped coriander, or 2 to 3 tablespoons thinly sliced green and white scallion rings; 1 tablespoon sugar; 1 tablespoon Ma-La Oil or Five-Flavor Oil; Freshly ground black pepper, to taste; 2 tablespoons finely chopped Chinese chives; 1 cup soy sauce; 1½ tablespoons corn or peanut oil, for searing

Preparation info

Serves
3 to 4
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Mahimahi is one of those sweet, meaty, Hawaiian fish whose very deliciousness seems to conjure up images of bronzed bodies, pounding surf, and ukuleles. Not bad for a piece of fish! Mated with a fresh tomato sauce, it sends me over the edge.

The effects of steaming and pan-searing are quite different. Steamed, the flavor is very pure and light. Pan-seared, it becomes more gutsy and complex. Either way, I always pair it with daikon for its sweet radishy taste.

If mahimahi is

Ingredients

Asia
China
Dinner
Preserve
Pescatarian
Spicy

Ingredients

Method