We've never had gas cooking out here on the island, so after 28 years of preparing meals on an electric stove, here we go! As promised, here is a recipe and photos of the yummy Mahi-Mahi that was presented to me by the Captain, and cooked up on my new gas range:
We actually call Mahi-Mahi by the East Coast name of Dolphin...in the Keys, they call it Dorado sometimes. This is what the fish looks like, so that you don't confuse it with the Dolphin mammal, aka "Flipper"!
|This is my oldest son with a big Bull Dolphin, aka Mahi, caught on an Ocean Isle Fishing Center boat.|
Mahi takes awhile to cook through, so it is easier to get a consistent texture if you cut it up into small pieces. Like this:
|This photo, used on several sites, shows the dark red bloodline - I ALWAYS remove the bloodline.|
When we want to just chill out in front of the TV and watch Deadliest Catch, we've found that the best way to eat is simply out of a Bowl. That is, everything piled into one bowl, so you can curl up in your favorite spot and not be spilling something off a flat plate when the Time Bandit takes a rogue wave.
Keep it simple - a couple of main ingredients, with condiments or accents piled on the side, and all presented on top of steamed rice is about all you'll need, other than soy sauce and, for me - always - Rooster Sauce! I can't eat without it.
|This stuff is HOT. It's made by a company named Huy Fong, out of California. How it started is quite a story, and you can read about it Here. The image came from their website, Huy Fong Foods.|
But, back to the recipe. Here are the ingredients for the Asian Flour:
Self-Rising Flour - about a cup or so. Sometimes I cut it with some cornstarch
Sea Salt - you can sprinkle this on the fish, but I just put it in the flour-not too much!
Garlic Powder - to your taste, but not too much or it will overpower the Mahi
Ginger Powder - about a teaspoon
Black or Regular Roasted Sesame seeds - about a quarter cup
Assi Brand Coarse Pepper Powder - a heaping tablespoon, at the minimum
|You can get this at any Asian market - I use it in a lot of my cooking...including Pinto Beans!|
Here is my new range, going full blast on our Mahi Bowl Meal:
Meanwhile, just oven-blast some fresh broccoli:
Thaw out some frozen Tobiko (the roe of Flying Fish-available at Asian Markets) if you like,
and re-hydrate some Seaweed or buy Seaweed Salad at your local Asian Market. Scoop out some fresh steamed rice, put it in the bowl and top with your Mahi and other condiments.
Turn on Deadliest Catch, pour the wine, grab your chopsticks and go!