Meal Kit
Culinary Collection
Sesame Ginger Mahi-Mahi
with stir-fried snow peas and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 4 oz. Snow Peas
- 2 fl. oz. Sweet & Thick Soy Sauce
- 2 fl. oz. Garlic Sesame Sauce
- 2 Green Onions
- ½ oz. Lightly Toasted Sesame Oil
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 2 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories740
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Carbohydrates94g
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Net Carbs88g
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Fat22g
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Protein42g
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Sodium1940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using trout, pat dry. Add trout, skin-side up first, and cook until trout reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in green portions of green onions (prepared in a later step), 1/4 tsp. salt, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for mahi-mahi), and sesame oil until combined. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim ends off snow peas, then halve on an angle.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season both sides with remaining Asian garlic, ginger & chile seasoning (use less if spice-averse). -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 4-5 minutes.Uncover and stir occasionally until carrots are slightly browned and tender, 3-4 minutes. -
4 Finish the Vegetables
Add white portions of green onions and snow peas to hot pan. Stir occasionally until combined and snow peas are tender, 2-3 minutes.
Remove from burner. Stir in soy sauce, half the sesame seeds (reserve remaining for garnish), and 2 tsp. water until vegetables are coated.While vegetables cook, continue recipe. -
5 Cook Mahi-Mahi and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner.Plate dish as pictured on front of card, topping mahi-mahi with garlic sesame sauce and remaining sesame seeds. Bon appétit!
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