What are the main ingredients in Sticky Mahi Mahi & Hawaiian Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sticky Mahi Mahi & Hawaiian Rice

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

with a sticky hoisin sauce, toasted coconut & fresh coriander

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

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

Photo of Sticky Mahi Mahi & Hawaiian Rice

Serves 1

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!

Brown Basmati Rice - 75ml
Coconut Flakes - 10g
Pineapple Rings - 60g
Peas - 50g
Pickled Bell Peppers - 25g
Desiccated Coconut - 20ml
Lemon - 1
Dorado Fillet - 1
Asian Sauce - 25ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Brown Basmati Rice - 150ml
Coconut Flakes - 20g
Pineapple Rings - 120g
Peas - 100g
Pickled Bell Peppers - 50g
Desiccated Coconut - 40ml
Lemon - 1
Dorado Fillets - 2
Asian Sauce - 50ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 225ml
Coconut Flakes - 30g
Pineapple Rings - 180g
Peas - 150g
Pickled Bell Peppers - 75g
Desiccated Coconut - 60ml
Lemon - 1
Dorado Fillets - 3
Asian Sauce - 75ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!