Wok-Seared Mahi Mahi with Stir-Fried Vegetables

Name: Wok-Seared Mahi Mahi with Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 each mahi mahi fillets 2 ounces each; 1 x chinese five spice powder to taste; 1 x salt to taste; 2 tablespoons peanut oil; 1 tablespoon ginger root fresh, peeled, minced; 1 tablespoon garlic peeled, minced; 1/4 cup scallions, spring or green onions chopped; 1/2 cup sweet red bell peppers thinly sliced; 1/2 cup green bell peppers thinly sliced; 1/2 cup sweet yellow bell peppers thinly sliced; 1/2 cup carrots thinly sliced; 1/2 cup snow pea pods cut in half on bias; 1/2 cup mung bean sprouts; 2 tablespoons peanut oil; 2 tablespoons sesame seeds; 1/2 cup soy sauce, light; 2 tablespoons peanut butter; 1 teaspoon sesame oil; 1 x black pepper cracked, to taste; 1 1/2 pounds yucca; 1 x vegetable oil for frying

Servings: persons

16 each mahi mahi fillets 2 ounces each
1 x chinese five spice powder to taste
1 x salt to taste
2 tablespoons peanut oil
1 tablespoon ginger root fresh, peeled, minced
1 tablespoon garlic peeled, minced
1/4 cup scallions, spring or green onions chopped
1/2 cup sweet red bell peppers thinly sliced
1/2 cup green bell peppers thinly sliced
1/2 cup sweet yellow bell peppers thinly sliced
1/2 cup carrots thinly sliced
1/2 cup snow pea pods cut in half on bias
1/2 cup mung bean sprouts
2 tablespoons peanut oil
2 tablespoons sesame seeds
1/2 cup soy sauce, light
2 tablespoons peanut butter
1 teaspoon sesame oil
1 x black pepper cracked, to taste
1 1/2 pounds yucca
1 x vegetable oil for frying

1
FOR THE FISH: Season mahi mahi medallions with five-spice powder and salt.
2
In hot wok, add peanut oil and sear fish on both sides.
3
Take out and keep warm.
4
Wipe the wok (do not wash) with a kitchen towel.
5
Add peanut oil.
6
When smoking, add garlic, ginger and green onions, stir.
7
Add peppers and carrots and cook for about 1 minute.
8
Next add the snow peas and bean sprouts and stir well.
9
Spread the vegetables to the sides of the wok so that the center is empty.
10
Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce.
11
Stir with vegetables, then add sesame seeds and sesame oil.
12
Stir once again, season with pepper, and set aside.
13
TO MAKE YUCCA: In salted boiling water, parboil yucca for about 7 to 10 minutes.
14
Remove from water and cool.
15
Peel yeca and slice in very thin strips.
16
In hot vegetable oil, fry yuca until golden; remove onto paper towels and season with salt.
17
TO ASSEMBLE DISH: In center of plate, spoon stir-fried vegetables.
18
Arrange the mahi mahi medallions around vegetables.
19
Loosely pile yuca on top of fish.
20
Garnish with sprinkling of fresh herbs.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 16 each mahi mahi fillets 2 ounces each, 1 x chinese five spice powder to taste, 1 x salt to taste, 2 tablespoons peanut oil, and more.

Yes, Wok-Seared Mahi Mahi with Stir-Fried Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!