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Mahi-Mahi for two last night

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this came out well:


2 portions fish- marinated in fresh ginger root, soy sauce and water for 30 minutes


jasmine rice


juice of 1 lime, 3/4 tsp sambal, 3/4 cup chopped cilantro- mix and set aside


one small sweet potato- peeled, chunked, steamed until fork tender- set aside


1 cup seafood stock- slightly thickened with cornstarch (1 1/2 tsp maybe)

add a splash of fish sauce (nuoc mam) after boiling until thick


handful of chopped dandelion greens


1 can niblets corn- drained

3 scallions- white part- sliced thin

thumb sized pieces of ginger root- minced


two small tomatoes- quartered


3 tablespoons peanut oil

chopped green onion- tops only


in a very hot wok- chow the ginger and white scallions a couple of minutes

add the corn and keep chowing until corn has started to turn brown- set aside


wrap the fish in foil and steam until done


reheat the stock, add the dandelions, then the lime juice mixture


in a wide soup bowl- place a portion of rice in the middle- leaving room around it


spoon the corn around the rice, then spoon the fish stock mixture on the corn, then place the tomato wedges around the bowl


place the fish on top of the rice


pour the very hot peanut oil on the fish and drizzle the green scallions on top


serve immediately


it was a big hit

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