Sesame Wonton-Crusted Mahi-Mahi
with ginger-scallion sauce
Prep & Cook Time: 20-30 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
Sweet, salty, flaky, and crispy. This mahi-mahi meal is mighty delicious and comes together in no time!
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
- 2 Heads of Baby Bok Choy
- 2 Green Onions
- 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) DOpyLw3r
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
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.
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.
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.
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.
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!
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