Mahi is a fresh, beautiful, white and flaky fish dish from the clean sea water surrounding the Hawaiian islands. In Mexico, it is called Dorado. It is a colorful blue and yellow fish when fresh from the sea. We are preparing it in many ways, but this is my favorite polynesian style.
4 oz. Mahi Mahi file
8 large tea leaves removed ribs
Lemongrass, chopped
Chopped ginger
Garlic chopped
Lime juice
Coriander
Sesame oil
Coconut milk
Place the parsle in the tea leaf with lemon grass, ginger, garlic, coriander, lime juice. Pour coconut milk into fillet and a few drops of sesame oil.
Tie the Tinleaf, wrap it in another tea leaf, and dry for 10 to 15 minutes with steam or grill.
Please steamed white jasmine or Carlos rice with mango salsa!
Whole fish
Steamed Opacapaca
Preparing the whole fish is not difficult. This is the way we serve many people easily. Amaryllis learned to prepare her first meal twelve times in the Bay Area when she provided all the freshly grilled fish dishes from the sea. This was very easy to prepare! Clean fish (harvested, head removed) was packed with mushrooms, sliced onion, dried basil, and butter fragments. The fish were scattered with butter and basil and covered with foil to bake for 30 minutes at 375 degrees! She will look for fish to be pink and moist and to be perfectly cooked. Sweet basil is very fragrant! To serve, she divided it into 2 inch sections for each person. Mushrooms, onions and butter juice were stirred on each serving and decorated with lemon wedges. She ate green salad and wild rice.
In Hawaii, I found a moist water fish opakapaka, or a pink tan of Hawaii. Hawaiian seafood is considered the best in the world! The island is very far and the water is beautiful. Fish is amazing. She loves okakakama steamed with black bean sauce. Black bean sauce can be easily prepared. She uses 4 tablespoons. Salted, dried, 2 and 1/2 cups of black bean and water. Boil these in a frying pan and add 1 tablespoon. Make the corn thicker then add the chopped onion. One tsp. Add sugar. Cook 5 minutes. Rub the sweet fish with Hawaiian salt and steam it for 20 minutes with a long fish steamer. Rank the fish, put the salted black bean sauce, pour the onion on it, and stir it with hot peanut oil and eat it. You can choose fish with chopsticks!
Please steamed white jasmine or Carlos rice with mango salsa!
