Sous vide Mahi Mahi with Ginger Scallion Sauce
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 8 oz of mahi mahi fillet
  • salt and pepper to taste
  • 1 tsp sesame oil (optional)
  • 2 tsp peanut oil
Sauce
  • 1 oz shallot, sliced or diced
  • 1 tsp fresh ginger, grated
  • 3 scallions, whites thinly sliced, greens sliced into 1 inch pieces
  • ½ cup chicken stock
  • 2 tsp peanut oil
  • 2 tsp rice cooking wine
  • 1 tbsp lemon juice
  • 2 tsp sesame oil
Garnish
  • scallion, sliced diagonally
Instructions
  1. Set the water bath to 132 degrees F.
  2. Place a small saucepan with water over High/Medium-High heat.
  3. Setup a small bowl with cold water and ice to shock the blanched scallions.
  4. Salt and pepper the fillets on both sides then place into a recloseable bag.
  5. Add the sesame oil, if desired, and using the water displacement method remove the air and seal.
  6. Place the bag into the water bath for 30 minutes.
  7. While the fish cooks, heat the peanut oil in a small pan over Medium/Medium-High heat.
  8. Add the shallots and white portion of the scallions, cooking until softened but not browned, approximately 3 - 5 minutes.
  9. Add the ginger and cook until fragrant, approximately 1 minute.
  10. Add the chicken stock and rice wine, cooking to reduce to less than ¼ cup, approximately 10 minutes.
  11. While the shallot mixture reduces, salt the boiling water in the small saucepan and blanch the green portion of the scallions and shock them in the ice water. Set these blanched scallions aside.
  12. When the sauce has reduced, strain into a small bowl, pressing the solids to get as much liquid expressed as possible.
  13. In a small cylinder that fits the end of an immersion blender, add the sauce, lemon juice, and blanched scallion tops.
  14. Blend until smooth, drizzling a slight amount of sesame oil toward the end to create an emulsion and set aside.
  15. Before the fish finishes cooking, heat a small pan over Medium-High/High heat.
  16. When the fish is cooked, remove from the water bath, open the bag, carefully retrieve the fillets and pat dry with paper towels.
  17. Add peanut oil to the pan and swirl to coat.
  18. Place the fish into the hot pan and allow to sear for 30 seconds to 1 minute.
  19. Carefully turn over and sear this side the same way.
  20. Remove to a serving plate and dress with the ginger scallion sauce prepared earlier.
Notes
This recipe is adapted from Florence Fabricant's recipe on the NY Times.
Nutrition Information
Calories: 619 Fat: 35g Saturated fat: 6g Unsaturated fat: 27g Trans fat: 0g Carbohydrates: 15g Sugar: 6g Sodium: 941mg Fiber: 2g Protein: 59g Cholesterol: 194mg
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/01/09/sous-vide-mahi-mahi-with-ginger-scallion-sauce/