Ingredients

2 tablespoons olive oil
1 1/2 teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
1/2 teaspoon minced fresh ginger root
2 tablespoons chopped green onion (optional)
salt to taste
4 x 125g Mahi Mahi steaks
2 cups uncooked jasmine rice
2 cups water
1 cube chicken stock
1 tablespoon butter (optional)
3/4 (440ml) can coconut milk
2 tablespoons white sugar
1 1/2 teaspoons butter
1 1/2 tablespoons white sugar
1 1/2 cups fresh mango, cubed

Instructions

1. Whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes
2. Black pepper, ginger, green onion, and salt in a bowl
3. Add Mahi Mahi toss to evenly coat. Cover with plastic wrap, marinate in refrigerator for 1 hour
4. Preheat oven and set the rack in the middle
5. Bring the rice, water, chicken cube, and 1 tablespoon butter to a boil in a saucepan over high heat
6. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes
7. Pour in the coconut milk and 2 tablespoons of sugar, stir and simmer uncovered until rice has absorbed most of the coconut milk
8. While the rice is cooking, remove Mahi from the marinade, and shake off excess. Discard the remaining marinade
9. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes
10. If the fish browns too quickly, cover the baking dish with a sheet of foil.
11. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat
12. When the mixture begins to bubble, stir in mango cubes
13. Cook and stir until mango is tender, about 5 minutes
14. Serve by placing a Mahi Mahi steak over a scoop of hot rice and top with the mango salsa

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