Posted by Unknown on May 27, 2001 at 22:26:01:
In Reply to: ISO Mahi-Mahi Recipes posted by Valerie on May 27, 2001 at 19:30:08:
Mahimahi with Szechwan-Style Clams
and Bell Peppers
Roy Yamaguchi, Roy's Restaurant
Manila, littleneck or cherrystone clams all work well in this recipe, so use whichever type is available or looks the best. If you buy shucked clams, choose plump ones and make sure the liquid they’re sitting in is clear. I like to use sambal sekera to flavor this dish: it’s an Indonesian chile paste that has a delicious sweetness as well as heat. Excellent side dishes for this recipe are Crispy Couscous or Jasmine Rice.
1 tablespoon sambal sckera (Indonesian chile paste)
1/2 tablespoon mushroom soy sauce
1/2 tablespoon olive oil
2 1/2 tablespoons sesame oil
1/2 green bell pepper, seeded and julienned
1/2 yellow bell pepper, seeded and julienned
1/2 red bell pepper, seeded and julienned
1 cup bean sprouts
3 ounces shiitake mushrooms, julienned
1/2 cup sliced scallions
12 fresh clams, shucked (Manilas, littlenecks, or
cherrystones are best)
4 Mahimahi steaks, about 7 ounces each
1 tablespoon canola oil
Salt and freshly ground pepper to taste
Garnish
2 teaspoons black sesame seeds
Olive oil (optional)
Rayu (spicy sesame oil), optional
Soy sauce, optional
Combine the sambal sckera, mushroom soy sauce, olive oil, and 1/2 tablespoon of the sesame oil in a small bowl and set aside. Heat the remaining 2 tablespoons of the sesame oil in a wok or sauté pan and stir-fry the bell peppers and bean sprouts for 30 to 45 seconds over high heat, until lightly browned. Add the shiitake mushrooms and scallions, and sauté for about 30 seconds to 1 minute longer. Add the clams and then slowly add as much of the reserved chile paste mixture as suits your taste. Stir and cook for 15 seconds longer. Coat the Mahimahi steaks with the canola oil, and season with salt and pepper. Heat a dry cast-iron skillet or nonstick pan, and sear the Mahimahi over high heat for 45 seconds to 1 minute per side for medium-rare.
Arrange a bed of vegetables and clams on the center of each serving plate, and place the Mahimahi on top. Garnish with the black sesame seeds. If desired, drizzle a little olive oil, rayu, and soy sauce over the fish.