We took out the wok – Mahi Mahi with balsamic vinegar, fennel, basil and mint
On a sorti le wok – Mahi mahi au vinaigre balsamique, fenouil, basilic et menthe
Wok is a great cooking utensil, and I am planning on playing with it more often. The thing is that I tend to forget I have one, what a shame. The electric one is perfect to make chinese fondue and a the traditional one to stir-fry anything. When you say wok most people think, Asian…well, it doesn’t have to be just Asian, anything can be prepared in a wok with more western ingredients, and I somehow like the combination of East-West flavors
I cannot dissociate fish and fennel, it’s like banana for chocolate. Fish can be substituted with chicken but I like it the way it is.
Mahi Mahi is a white delicious fish and it is also called Dolphin fish but no worries, it has nothing to do with the dolphins. How can anyone eat dolphin? Its flesh is delicate and tender but cooks quickly so like any other white fish, do not over cook it or it will get dry.
Ingredients for 2
- 2 slices of mahi mahi
- 3 tomatoes, sliced
- 2 small fennel bulbs, shaved
- 2 small onions or 1 large one, sliced
- 4 garlic cloves, crushed
- 1/2 cup of balsamic vinegar
- 1 tsp granulated sugar
- 1 tbs basil, chopped
- 1 tbs mint, chopped
Cut the mahi mahi in small pieces, about 1 inch thick. Mix garlic, vinegar, sugar and half of the oil and marinate it in the mixture for at least 2 hours.
Remove seeds from the tomatoes and cut each slice in half.
Heat remaining oil in wok, and brown onions, fish, salt and pepper. Remove from the wok.
Add fennel and tomatoes and cook until the fennel gets a little tender. Be careful not too overcook the tomatoes, or they will get mushy.
Add the fish and onion mixture to the wok, mix well. Add basil and mint. Stir and serve hot.
This entry was posted by silvia on June 2, 2009 at 7:28 pm, and is filed under Fish/Seafood. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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I have a karahi which is an indian version of the wok, deep and flat bottomed. i use mine all the time.
oh really? don’t know karahi…maybe you can make something and post it? and take a pic of the karahi )
Agree, whether for stir-frying, deep-frying, steaming, a wok is still a good companion.
I like mahi mahi:) I’m glad you like cooking in a wok too:)
Nice. Thank you for sharing. Cheers !
Oh some of the greatest flavors all mixed into one-splendid!
Yum, what a great combination of ingredients – looks great!
What is DOP Certification for Balsamic Vinegar?
DOP certification “Denominazione di Origine Protetta”, or Protected Designation of Origin, is granted to select balsamic vinegar makers in the Modena province in Italy.
When you select a DOP certified product, you are assured that it is the product of a unique tradition and culture, guaranteeing the highest unadulterated quality with unrivaled flavor.