Culinary Collection

Tempura Mahi-Mahi and Pickled Ginger Aioli

with sesame broccoli and rice

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 8 oz. Broccoli Florets
  • Info
    1.26 oz. Mayonnaise
  • ½ oz. Toasted Sesame Oil
  • 6 fl. oz. Canola Oil
  • 1 oz. Pickled Ginger
  • Info
    ⅓ cup Tempura Mix
  • 1 Lemon
  • ¾ cup Jasmine Rice
  • Info
    12 oz. Mahi-Mahi Fillets
  • 1 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 2 Mixing Bowls
  • 1 Small Pot

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
  1. 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Add a pinch of salt and fluff rice. Cover and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Pickled Ginger Aioli

    Cut broccoli into bite-sized pieces. Mince pickled ginger. Zest and halve lemon. Cut one half into wedges and juice the other half. Combine mayonnaise, 1 tsp. lemon juice, pickled ginger (to taste), and a pinch of salt and pepper in a mixing bowl. Set aside. Halve mahi-mahi and pat dry. Season both sides with a pinch of salt.

  3. 3

    Cook the Broccoli

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
    Stir in sesame oil and half the sesame seeds (reserve remaining for rice). Remove from burner and cover. While broccoli cooks, prepare mahi-mahi.

  4. 4

    Prepare the Mahi-Mahi

    Place another medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes. While oil heats, line a plate with a paper towel. Combine tempura mix and ¼ cup cold water in another mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until the consistency is reached. After 5 minutes, test oil temperature by adding a pinch of tempura mix to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

  5. 5

    Fry Mahi-Mahi and Finish Dish

    Stir tempura batter to recombine. Working in batches if necessary, place mahi-mahi pieces in tempura batter and flip gently until coated all over. Carefully, add mahi-mahi to hot oil. Cook until browned, crispy, and mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove mahi-mahi to towel-lined plate. Season both sides with a pinch of salt. Plate dish as pictured on front of card, topping rice with remaining sesame seeds and topping mahi-mahi with ginger aioli and a pinch of lemon zest. Squeeze lemon wedges over to taste. Bon appétit!

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