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

Chef
Rachel Post
In Your Box (serves 2)
- 1 oz. Pickled Ginger
- ½ oz. Toasted Sesame Oil
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- ¾ cup Jasmine Rice
- 1 Lemon
- 6 fl. oz. Canola Oil
- 1 tsp. Multicolor Sesame Seeds
- 8 oz. Broccoli Florets
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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Calories939
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Carbohydrates87g
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Fat56g
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Protein42g
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Sodium1398mg
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
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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.
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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.
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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 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.
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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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