Soy Glazed Mahi-Mahi In Orange Miso Broth with
Sticky Rice, Scallions, & Shiitake Mushrooms.
Created by:
Ross Bachhuber,
Chef du Cuisine Cafe Centraal
2306 S. Kinnickinnic Ave.
Bay View, WI 53207
Notes:
This Asian inspired dish offers a wide range of harmonious flavors that
all pair perfectly with the Mahi-Mahi. Empire Fish proudly sells all of the Asian
ingredients called for in this recipe including Fuji premium sushi rice.
Sweet Soy Glaze:
- 1/2 Cup Tamari or high quality soy sauce
- 1/2 Cup Sugar
In a small sauce pot or saute pan on high heat add sugar and
tamari (or high quality soy sauce). Whisk and let reduce to a syrupy
consistency. Let cool and place in squeeze bottle for later use.
Orange Miso Broth:
- 1T Red or white miso
paste
- 1t Bonito flakes
- 1 Orange, juiced
- 1 Cup Water
Bring water to a boil and then reduce heat till water is simmering.
Whisk in miso paste, orange juice, and bonito
flakes. Remove from heat and strain through fine mesh sieve.
Mahi-Mahi:
- 1 Oz. Canola oil
- 6 Oz. Mahi-Mahi portion, boneless & skinless
Add
oil to saute pan on high heat.
Salt & pepper
the fish and place in pan. Sear for about 2 minutes and flip. Add sweet
soy
glaze to the top of the fish and toss fresh or rehydrated
shiitakes
into the pan. Cook an additional 2-3 minutes for medium rare.
Plating:
In large pasta bowl style plate placed warmed sushi rice in the
center. Add seared Mahi-Mahi directly on top of rice. Pour
miso broth around the rice and place shiitakes
in the broth. Garnish with a drizzle of sweet soy glaze and sliced
scallions.