Seared Mahimahi with Garlic-Sesame Crust and Lime-Ginger Sauce
The garlic-sesame crust seals the fish fillets as they cook, and they emerge succulent and flavorful. The golden brown fillets are beautifully presented on a bed of bok choy with a dramatic lime-ginger sauce dotted with dark oyster sauce and colorful nori-lined taro lumpia, or spring rolls.
- Lime-Ginger Sauce
- Dry white wine - 1/4 cup
- Fresh Ginger - 2-1/2 teaspoons, minced
- Heavy (whipping) cream - 1/2 cup
- Cold Unsalted butter - 1 cup (2 sticks), cut into tablespoon-sized pieces
- Lime Juice - 1 lime
- Salt and freshly ground pepper
- Mahimahi fillets - four, 7-ounce
- Salt and freshly ground pepper to taste
- White Sesame Seeds - 1-1/2 cups (8 ounces)
- Garlic - 5 teaspoons, minced
- Unsalted Butter - 1/2 cup (1 stick), at room temperature
- Olive Oil - 3 tablespoons
- Extra-Virgin Olive Oil - 1 tablespoon
- Baby bok choy - 2 cups, blanched
- Taro Lumpia (recipe follows) - 4
- Peanut Oil - 1/2 cup
- Shallots - 4, white part only, cut into fine julienne
- Oyster Sauce - 1/4 cup
- Radish Sprouts - 1 cup
- Red Ginger - 1/4 cup
- Edible Flowers - 4
- Taro Lumpia (Makes 4)
- Egg roll wrappers - 4
- Nori sheets - 2
- Peanut Oil - 1 tablespoon
- Garlic Clove - 1, minced
- Taro root - 2, cut into julienne
- Carrot - 1, peeled and cut into julienne
- Egg Yolk - 1, beaten
- Peanut Oil - 2 cups
To make the sauce: In a heavy, medium saucepan, combine the wine and ginger. Bring to a boil, reduce heat to medium, and cook until reduced to 1/4 cup. Add the cream and continue cooking until reduced to 1/2 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Remove the pan from the heat as necessary to keep the sauce just warm enough to melt each piece of butter as you whisk. If yellow streaks appear, the sauce is too hot; remove from heat immediately and whisk in several pieces of butter until it combines again. Whisk in the lime juice, salt, and pepper. Prepare up to 1 hour in advance and keep warm over tepid water.
Sprinkle the fillets with salt and pepper and set aside. In a medium bowl, combine the sesame seeds, garlic, butter, and salt and pepper to taste. Spread one side of the fillets evenly with this mixture.
In a large saute pan or skillet over medium-high heat, heat the oil and cook the fillets on each side for 4 minutes, or until the crust is golden and crisp. With tongs or a spatula, lift the fish out of the pan and place on paper towels to drain.
In a large saute pan or skillet, heat the olive oil over medium-high heat and saute the bok choy for 2 minutes, or until heated through. Place one fourth of the bok choy on each serving plate. Place a fillet on the bok choy on each plate.
In a heavy small saute pan or skillet over high heat, heat the peanut oil until rippling. Drop the shiitakes into the oil and fry for 30 seconds, or until light brown and crisp. Remove with a slotted spoon and drain on paper towels.
To assemble: Pour the lime-ginger sauce around the fish. Place the oyster sauce in a squeeze bottle and place dime-sized dots in the lime-ginger sauce. Sprinkle black sesame seeds lightly on the sauce. Cut the lumpias in half on the diagonal and stand two halves, points up, on each plate. Garnish the fish with the fried shiitakes, sprouts, ginger, and edible flowers.
Lay the egg roll wrappers flat. Cut the nori sheets in half and place a sheet on each wrapper.
In a small saute pan or skillet over medium-high heat, heat the tablespoon of peanut oil and saute the garlic for 30 seconds, or until translucent. Add the taro and carrot and saute for 2 minutes, until tender. Divide the vegetables among the wrappers and place on the wrappers diagonally. Fold one point of the wrapper across the filling and tuck the end under the filling. Fold both sides of the wrapper together over the center. Brush the final point with egg and fold the point down over the package, pressing to seal. Repeat with remaining wrappers.
In a heavy medium saucepan or deep fryer, heat the 2 cups of peanut oil over high heat to 360 F., or until rippling. With tongs, plunge the lumpia into the oil. Fry, turning to brown all sides, until crisp, 3 to 4 minutes. Lift with the tongs and drain on paper towels.