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
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
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, 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.
[BETA: new photo w/ green onions in rice - add green parts on the side]
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.
[BETA: remove lemon from photo]
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 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.
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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