Braised Mahi Mahi Fillet with Bok Choy, Pumpkin and Kohlrabi
Autor: Andrii M.
- Dynia185 g63 kcal
- Kalarepa2 szt.76 kcal
- Kasza pęczak158 g556 kcal
- Łój wołowy29 g262 kcal
- Mahi mahi129 g110 kcal
- Pak choi3 szt.117 kcal
- Sól morska3 g0 kcal
- Sól wędzona4 g0 kcal
- Szczypiorek1 pęczek9 kcal
- Wasabi49 g53 kcal
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Thai-inspired comfort food: tender mahi mahi fillet paired with bok choy, pumpkin and kohlrabi and pearl barley, finished with chives and wasabi root and a hit of smoked salt. 1. Pat the mahi mahi fillet dry and season with sea salt, smoked salt. 2. Heat beef tallow in a heavy pan and sear the mahi mahi fillet until it develops a deep golden crust, about 12 minutes. 3. Add bok choy, pumpkin and kohlrabi to the pan and cook until just tender, stirring in chives and wasabi root for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.