Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching liquid by combining 4 cups of water or vegetable broth, 1/4 cup of white miso paste, 1 inch of sliced fresh ginger, 2 smashed garlic cloves, 1 stalk of sliced green onions, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil in a large pot.

2. 2

   Bring the poaching liquid to a gentle simmer over medium heat, stirring occasionally to fully dissolve the miso paste, then reduce heat to low and let it infuse for 10 minutes.

3. 3

   Season 600 grams of mahi-mahi fillets with salt and black pepper on both sides.

4. 4

   Carefully place the seasoned mahi-mahi fillets into the simmering poaching liquid and gently poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

5. 5

   While the fish is poaching, add 300 grams of quartered bok choy to the same poaching liquid during the last 3-4 minutes of cooking, allowing it to wilt until tender-crisp.

6. 6

   Carefully remove the poached mahi-mahi and bok choy from the liquid and arrange them on serving plates.

7. 7

   Drizzle the dish with the juice of 1/2 a lime and garnish with the remaining 1 stalk of sliced green onions.