Express
Premium
Sesame Wonton-Crusted Mahi-Mahi
with ginger-green onion sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Wheat, Sesame, Soy
- Calorie-Conscious
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 8½ oz. Cooked Jasmine Rice
- 5 oz. Sliced Bok Choy
- 1½ fl. oz. Teriyaki Glaze
- 1 oz. Wonton Strips
- 2 Green Onions
- ⅕ fl. oz. Tamari Soy Sauce
- 4 tsp. Multicolor Sesame Seeds
- 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.
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Nutrition (per serving)
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Calories580
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Carbohydrates59g
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Net Carbs56g
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Fat20g
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Protein40g
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Sodium1180mg
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 filets mignon or NY strip steaks, 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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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.
Trim and thinly slice green onions, keeping white and green portions separate.Pat mahi-mahi dry. On a separate cutting board, halve any larger pieces to match smaller pieces. Brush one side of each mahi-mahi piece with soy sauce. Place mahi-mahi pieces, soy sauce-side down, onto sesame seed-wonton mixture, pressing gently to adhere. -
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 first. 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 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.While vegetables cook, continue recipe. -
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 shipping 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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