Mahi-mahi is the Hawaiian name for a Dorado, delicious no matter its name! This sticky mahi-mahi dish with coconut rice and pineapple radiates authentic island flavour! A Hawaiian-inspired dish with notes of sweetness, spice and tang.
Sticky Mahi Mahi & Hawaiian Rice
Sticky Mahi Mahi & Hawaiian Rice
with a sticky hoisin sauce, toasted coconut & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Asian Sauce
- Brown Basmati Rice
- Coconut Flakes
- Desiccated Coconut
- Dorado Fillet
- Dorado Fillets
- Fresh Coriander
- Lemon
- Peas
- Pickled Bell Peppers
- Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
YOU LOOK REALLY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
TOASTED COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
GOLDEN PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
RAZZLE DAZZLE RICE
When the rice is done, place in a bowl. Add the Peas, chopped pickled peppers, desiccated coconut, a squeeze of Lemon juice, and seasoning. Toss until fully combined.
STICKY MAHI MAHI
Pat the dorado dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-4 minutes until crispy and golden. Flip, and coat the fish in the Asian sauce. Fry for a further 2-3 minutes until cooked through, continually basting the fish in the sauce.
A HAWAIIAN FEAST!
Plate up a hearty spoonful of the coconut rice, top with the succulent dorado and drizzle over any remaining pan juices. Side with the charred pineapple and sprinkle over the toasted coconut flakes and fresh coriander. Serve with a Lemon wedge. Stunning, Chef!
YOU LOOK REALLY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
TOASTED COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
GOLDEN PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
RAZZLE DAZZLE RICE
When the rice is done, place in a bowl. Add the Peas, chopped pickled peppers, desiccated coconut, a squeeze of Lemon juice, and seasoning. Toss until fully combined.
STICKY MAHI MAHI
Pat the dorado dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-4 minutes until crispy and golden. Flip, and coat the fish in the Asian sauce. Fry for a further 2-3 minutes until cooked through, continually basting the fish in the sauce.
A HAWAIIAN FEAST!
Plate up a hearty spoonful of the coconut rice, top with the succulent dorado and drizzle over any remaining pan juices. Side with the charred pineapple and sprinkle over the toasted coconut flakes and fresh coriander. Serve with a Lemon wedge. Stunning, Chef!
YOU LOOK REALLY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
TOASTED COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
GOLDEN PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
RAZZLE DAZZLE RICE
When the rice is done, place in a bowl. Add the Peas, chopped pickled peppers, desiccated coconut, a squeeze of Lemon juice, and seasoning. Toss until fully combined.
STICKY MAHI MAHI
Pat the dorado dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-4 minutes until crispy and golden. Flip, and coat the fish in the Asian sauce. Fry for a further 2-3 minutes until cooked through, continually basting the fish in the sauce.
A HAWAIIAN FEAST!
Plate up a hearty spoonful of the coconut rice, top with the succulent dorado and drizzle over any remaining pan juices. Side with the charred pineapple and sprinkle over the toasted coconut flakes and fresh coriander. Serve with a Lemon wedge. Stunning, Chef!
YOU LOOK REALLY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
TOASTED COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion.
GOLDEN PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
RAZZLE DAZZLE RICE
When the rice is done, place in a bowl. Add the Peas, chopped pickled peppers, desiccated coconut, a squeeze of Lemon juice, and seasoning. Toss until fully combined.
STICKY MAHI MAHI
Pat the dorado dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-4 minutes until crispy and golden. Flip, and coat the fish in the Asian sauce. Fry for a further 2-3 minutes until cooked through, continually basting the fish in the sauce.
A HAWAIIAN FEAST!
Plate up a hearty spoonful of the coconut rice, top with the succulent dorado and drizzle over any remaining pan juices. Side with the charred pineapple and sprinkle over the toasted coconut flakes and fresh coriander. Serve with a Lemon wedge. Stunning, Chef!
Frequently Asked Questions
What is the preparation time for Sticky Mahi Mahi & Hawaiian Rice?
The preparation time for Sticky Mahi Mahi & Hawaiian Rice with a sticky hoisin sauce, toasted coconut & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Sticky Mahi Mahi & Hawaiian Rice with a sticky hoisin sauce, toasted coconut & fresh coriander?
The total time required to make Sticky Mahi Mahi & Hawaiian Rice with a sticky hoisin sauce, toasted coconut & fresh coriander is between 35 and 60 minutes.
How many servings does Sticky Mahi Mahi & Hawaiian Rice provide?
4 servings
What are the main ingredients in Sticky Mahi Mahi & Hawaiian Rice?
Asian Sauce, Brown Basmati Rice, Coconut Flakes, Desiccated Coconut, Dorado Fillet, Dorado Fillets, Fresh Coriander, Lemon, Peas, Pickled Bell Peppers, Pineapple Rings
What is the nutritional information of Sticky Mahi Mahi & Hawaiian Rice?
Calories: 637, Carbs: 81 grams, Fat: grams, Protein: 35.3 grams, Sugar: 20.8 grams, Salt: 19 grams
How do I prepare Sticky Mahi Mahi & Hawaiian Rice?
GOLDEN PINEAPPLE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm. TOASTED COCONUT: Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion. STICKY MAHI MAHI: Pat the dorado dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the fish skin-side down for 3-4 minutes until crispy and golden. Flip, and coat the fish in the Asian sauce. Fry for a further 2-3 minutes until cooked through, continually basting the fish in the sauce. YOU LOOK REALLY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork. A HAWAIIAN FEAST!: Plate up a hearty spoonful of the coconut rice, top with the succulent dorado and drizzle over any remaining pan juices. Side with the charred pineapple and sprinkle over the toasted coconut flakes and fresh coriander. Serve with a lemon wedge. Stunning, Chef! RAZZLE DAZZLE RICE: When the rice is done, place in a bowl. Add the peas, chopped pickled peppers, desiccated coconut, a squeeze of lemon juice, and seasoning. Toss until fully combined.
What should be prepared from my kitchen to make Sticky Mahi Mahi & Hawaiian Rice?
Asian Sauce, Brown Basmati Rice, Coconut Flakes, Desiccated Coconut, Dorado Fillet, Dorado Fillets, Fresh Coriander, Lemon, Peas, Pickled Bell Peppers, Pineapple Rings
How many calories does Sticky Mahi Mahi & Hawaiian Rice have?
637 calories
How much fat content does Sticky Mahi Mahi & Hawaiian Rice have?
grams
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