On the international holidays I really like to serve full international dinner menus for my family. I cook Mexican food on Cinco de Mayo, make Irish dinner for St. Patrick Day, and enjoy Asian dishes on the Chinese New Year.
This year traditional Chinese holiday runs on January, 31. I will definitely cook something special for my family.
Today I’m happy to share one of my oriental dinner menus – Sweet-and-Sour Mahi-mahi (or other fish) with Coconut Rice and Salad with Pears and Cashew.
Please enjoy the first recipe from the menu – Sweet-and-Sour Mahi-mahi. The other two recipes are coming soon.
Mahi-mahi turned out amazing: juicy, flavorful and absolutely delicious. The fish is ideally paired with coconut rice and pear salad.
Next time, when I will be using this marinade (and I will do it often – so good it is), I will make some chunky salsa, possibly mango or pineapple. I am so sure that this fruity sauce will make a happy marriage to my fish and coconut rice.
- 4 mahi-mahi fillets ( or tuna, salmon, skinless or with skin, or tilapia)
- 1-2 tbsp olive or peanut oil
For the marinade:
- Juice of ½ lime
- 1 tsp Demerara, Turbinado or Muskavado sugar
- 1 large clove garlic, passed through a garlic press
- 1 tsp grated ginger
- 2 tbsp finely chopped cilantro
- ¼ tsp ground cumin
- ½ tsp hot pepper flakes
- 4 tbsp soy sauce
Pat dry the fish with a paper towel.
Mix the marinade ingredients in a bowl or a zipper bag.
Add the fish and cover it well with marinade. Marinate mahi-mahi and tuna for 1 hour, salmon for 30-45 minutes, and tilapia for 30-40 minutes, turning it once or twice for even marinating. Marinate in a refrigerator or at room temperature. In a hot season marinate in a refrigerator only. Remove from the refrigerator 15-20 minutes before cooking.
Sear in an oiled grill, grill pan or pan for approximately 5 minutes on each side. For rear tuna cooking time will be 1-2 minutes per side, for medium – medium-rear salmon – 2-3 minutes per side. For flat fish (such as tilapia) reduce cooking time to 3 minutes per side.
Serve with coconut rice and/or a pear and cashew salad or pear-and-daikon salad.
Cook with pleasure and enjoy the world!