Express

Premium

Sesame Wonton-Crusted Mahi-Mahi

with ginger-scallion sauce

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Sweet, salty, flaky, and crispy. This mahi-mahi meal is mighty delicious and comes together in no time!

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • 8½ oz. Cooked Jasmine Rice
  • 2 Heads of Baby Bok Choy
  • Info
    1½ fl. oz. Teriyaki Glaze
  • 2 Green Onions
  • Info
    1 oz. Wonton Strips
  • Info
    4 tsp. Multicolor Sesame Seeds
  • Info
    ⅕ fl. oz. Tamari Soy Sauce (GF)
  • 1 tsp. Minced Ginger

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.

  • Nutrition (per serving)

  • Calories
    610
  • Carbohydrates
    68g
  • Net Carbs
    65g
  • Fat
    18g
  • Protein
    41g
  • Sodium
    1230mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

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

  • If using chicken breasts, pat dry, brush one side with soy sauce, and add coating. Follow same instructions as mahi-mahi in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon fillets, pat dry, brush flesh side with soy sauce, and add coating. Follow same instructions as mahi-mahi in Step 2, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, pat dry, brush one side with soy sauce, and add coating. Follow same instructions as mahi-mahi in Step 2, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Finely crush wontons in shipping bag and place on a plate. Add sesame seeds and mix to combine. Spread into an even layer. Set aside.

    Remove any discolored outer leaves from bok choy and trim ends. Cut into 1" strips.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Pat mahi-mahi dry and on a separate cutting board, cut into 2" pieces. Brush one side of each mahi-mahi piece with soy sauce. Place mahi-mahi pieces, soy sauce-side down into sesame seed-wonton mixture, pressing gently to adhere.

  2. 2

    Cook the Mahi-Mahi

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mahi-mahi to hot pan, wonton-sesame seed side down. 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.

  3. 3

    Cook the Vegetables

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy and a pinch of salt and pepper to hot pan. Stir often until tender, 5-7 minutes.

    Add white portions of green onions and half the ginger (reserve remaining for sauce). Stir occasionally until fragrant, 30-60 seconds.

    Remove from burner.

  4. 4

    Make Sauce, Heat Rice, and Finish Dish

    In a mixing bowl, combine green portions of green onions, remaining ginger, and teriyaki glaze.

    Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 60 seconds.

    Carefully remove from microwave.

    Plate dish as pictured on front of card, topping rice with mahi-mahi, vegetables, and sauce. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.