|Mahimahi Stir Fry|
Monday is Chinese New Year and we decided we would make a few Chinese dishes this weekend. We've saved several recipes from Rasa Malaysia's beautiful recipe blog but hadn't had a chance to try any of her recipes until today. Some of her recipes are complex and some are very easy. For our Mahimahi Stir Fry we decided to use Rasa Malaysia's Cashew Chicken recipe as a base. We would have added some cashews but we haven't had any in the house since we started Dukan and we really don't miss it that much.
The stir fry sauce can be used with fish, chicken, pork, beef or just veggies. We made Rasa Malaysia's recipe without the salt since we're watching our sodium intake, but it could have used 1/2 t. of salt or so. We'll definitely make this again.
If you're in Cruise and are not bending the Dukan Rules, you may want to leave out the oyster sauce and sesame oil but your sauce will taste very different. We added oyster sauce to our diet in Consolidation.
Prep Time: 15 minutes
Cook Time: less than 5 minutes
1 lb. mahimahi filet, cut into small cubes
1 t. baking soda
1/4 c. unsalted cashew nuts (optional)
1 small red bell pepper, cut into small square or triangular pieces
5 thin slices ginger
1/4 red onion, cut into small square or triangular pieces
1 t. corn starch
1/2 t. rice wine
1/2 T. oyster sauce
3/4 t. soy sauce
3 T. water
3 dashes pepper (white if you have it)
1/2 t. natural sweetener
1/2 t. rice wine
1/8 t. sesame oil
salt to taste
Place fish cubes in a bowl, sprinkle baking soda over the fish and rub in. Let fish marinate for 15-20 minutes and then rinse the chicken thoroughly. Be sure to rinse all the baking soda off. Pat dry your fish. Mix your marinade ingredients together and pour over fish. Mix and let marinate for 15 minutes.
Mix sauce ingredients and set aside. Have your veggies prepared, this dish cooks up really fast. Heat wok over high heat, spray with a little bit of non-stick spray and stir fry fish gently until fish is half way cooked. Remove from wok and set aside. Spray wok again or use about 1 t. olive oil and stir fry ginger, peppers and onions until aromatic. Add fish back to wok, then add sauce and gently stir fry until fish is cooked. Add salt to taste. If you're using cashew nuts, add those in, gently stir a few more times and serve. If you're in Consolidation, this goes great with jasmine brown rice or you can eat it by itself like we did.
Enjoy...we sure did!