Mahi-Mahi With Ginger-Garlic Oyster Sauce And Crispy Chow Mein

Mahi Mahi With Ginger Garlic Oyster Sauce And Crispy Chow Mein

Made With Mahi-Mahi Portions

Ingredients

4 Mahi-mahi fillets (6 oz. ea.)
2 tablespoons canola oil
Salt and pepper

1 lb. chow mein noodles
½ red bell pepper, seeded and julienned
½ orange bell pepper, seeded and julienned
½ yellow bell pepper, seeded and julienned
4 cloves fresh garlic, minced
3 tablespoons fresh ginger, minced
1½ cups water
3 teaspoons sesame oil
4 tablespoons canola oil
½ cup oyster sauce (Lee Kum Kee, Panda brand, Green label. No MSG.)
2 tablespoons cornstarch
Salt and pepper

Mahi-Mahi With Ginger-Garlic Oyster Sauce And Crispy Chow Mein

Serves 4

Directions

To cook noodles, add to a pot of boiling water for 1½ minutes, stirring occasionally. Drain, rinse with cold water, then drain again, until dry. Add 2 tablespoons of canola oil to a heavy skillet with medium heat. Add the well-drained noodles, slightly flattening into a round pile. Cook both sides until crispy, approximately 5 to 6 minutes. Blot off excess oil with a paper towel. Transfer to serving plates.

To make sauce, sauté garlic and ginger with 2 tablespoons canola and 3 teaspoons sesame oil. Add oyster sauce. Thicken with corn starch slurry (using water). Salt and pepper to taste.

For the fish, preheat oven to 350 F. Season Mahi-mahi with salt and pepper. In a large skillet using medium high heat, add canola oil. Pan sear Mahi-mahi fillets on both sides for 1½ minutes each. Put the skillet with the fillets in the oven for another 2½ minutes until firm to touch (medium well done). Place the Mahi-mahi on top of the noodles with vegetables, pour the hot oyster sauce around the edge of the noodles on each plate and serve immediately.

Trusted Traceable Delicious

Bringing fresh, restaurant-quality seafood to you.

Bringing fresh, restaurant-quality seafood to you.