Ginger Garlic Mahi Mahi in Soy Sauce

I recall asking a top Delhi restaurant, why they served a small crusty fillet on a large platter and embarrassing the waiter there. Now when I sat back to serve the Mahi Mahi fillet myself, I couldn’t think of any better than the same setting to magnify the little fillet with a power punch of flavors 🙂 . This Mahi Mahi was so different from the other fish I’ve prepared so far that I intend to reserve it for special instances only. Deserving exclusivity !!

…..need to know (food details)

  • Number of people served : 2
  • Preparation time : 10 minutes
  • Serving size : 2 to 3 forkings each

….and we need (ingredients)

  • Mahi Mahi fillet 1 : This fish has a nice mild pinkish sweet and firm meat. I always go for fillets in Mahi Mahi since the fish has such a thick skin. The thick skin actually helps it endure the harsh west pacific waters. Mahi Mahi is also a source of all amino acids that our body needs.
  • Butter 1 tablespoon : Good butter has high soluble fats which are a better grease than margarine. It gives a mild salty taste to the fillet.
  • Lemon Juice 1 tablespoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
  • Garlic Cloves Chopped 1/2 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Ginger paste 1/2 teaspoon : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
  • Black Pepper powder 1/8th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Basil broken 1 teaspoon : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Soy Sauce 1 teaspoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
  • Oil 1 tablespoon : Use any tasteless and odorless light grease 
  • Salt : to taste. use sea salt for best flavors.

….let’s cook ‘n roll (preparing instructions)

  • Mix the butter, lemon juice, black pepper, ginger paste and sea salt well.
  • Smash the garlic lightly with a pestle and add to the spice mix alongwith basil leaves.
  • Mix hard, mix well and maintain the raw essence in the mix.
  • Heat oil in a small pan for a minute and then add this spice mix. Cook on low heat for a couple of minutes.
  • To this add the fish and the soy sauce. Actually, gently place the fillet amidst so as to avoid breaking it.
  • Cook on low heat for 6 minutes turning after every 2 minutes.
  • Now serve hot dressed with some parsley.

Storage : Whaaaatt, you’re cooking just 1 fillet !!

Missing Something ? : Can’t change this one. No variation in timing, ingredient and their proportions.

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