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
A note about serious food allergies
The subtle flavors of the mahi-mahi are perfectly covered with the light crunch of tempura. But that's not the real star, as amazing as that is. The real star is the pickled ginger aioli, where the pungent ginger and mayo mixes together for a really special kick. Put that on the tempura fish and you'll be absolutely delighted.
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.
You Will Need
Medium Non-Stick Pans
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, pat dry and cut into 3/4" strips. Season with a pinch of salt. Follow same instructions as mahi-mahi in Steps 4 and 5, flipping occasionally until chicken reaches minimum internal temperature, 5-8 minutes.
If using shrimp, pat dry. Follow same instructions as mahi-mahi in Steps 4 and 5, frying until shrimp reaches minimum internal temperature, 2-3 minutes per side.
Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Bring a small pot with rice, white portions of green onions, and 1½ cups water to a boil.
Reduce to a simmer and cover. 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.
Prepare Ingredients and Make Pickled Ginger Aioli
Cut broccoli into bite-sized pieces.
Mince pickled ginger.
Combine mayonnaise, 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.
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, a pinch of salt, and half the sesame seeds (reserve remaining for rice). Remove from burner and cover.
While broccoli cooks, prepare mahi-mahi.
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 desired consistency is reached.
After 5 minutes, test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
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. While hot, season 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 green portions of green onions. Bon appétit!
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