Mahi-mahi Stir Fry Bowl Recipe

Prep and season mahi-mahi

Pat the mahi-mahi cubes dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the cubes with 1 tbs cornstarch until lightly coated; this helps form a light crust and slightly thickens sauce when combined.

Heat a large nonstick skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When shimmering, add the mahi-mahi cubes in a single layer (work in batches if needed). Sear without moving for 1–1.5 minutes to develop color, then gently turn to brown all sides, about 2–3 more minutes total. Remove fish to a plate and set aside. Do not overcook; fish should be just cooked through.

In the same skillet or wok, add 1 tbs additional oil if pan is dry. Add the minced garlic (3 cloves) and grated ginger (1 tsp) and stir for 15–20 seconds until fragrant, taking care not to burn.

Add broccoli florets (1 cup), carrots (1/2 cup), and snow peas (1/2 cup). Stir-fry over high heat for 2–3 minutes until vegetables are bright and just tender-crisp. Add red bell pepper slices (1/2 cup) and the white portions of the green onions; stir 1 more minute.

Return the seared mahi-mahi to the wok, nestling pieces among the vegetables. Drizzle 1 tsp sesame oil over everything for flavor.

If using the garlicky spicy sauce, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp honey or brown sugar, 1 tsp chili paste or sriracha, 0.5 tsp toasted sesame oil, and 3 minced garlic cloves in a small bowl.

Make a slurry by mixing 1 tsp cornstarch with 1 tbs water until smooth. Add the slurry to the sauce and stir to combine.

Pour the sauce into the skillet with the fish and vegetables. Toss gently and cook 1–2 minutes more, until sauce is glossy and slightly thickened and the mahi-mahi reaches an internal flake (about 3 minutes). Taste and adjust heat or sweetness as desired.

If using teriyaki instead, combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs brown sugar, 1 minced garlic clove, and 0.5 tsp grated ginger in a small bowl.

Make a slurry of 1 tsp cornstarch and 1 tbs water; whisk into the teriyaki mixture.

Pour teriyaki into the skillet and toss gently with the fish and vegetables over medium-high heat for 1–2 minutes until sauce thickens and coats everything.

Divide 3 cups of cooked rice or yakisoba noodles among serving bowls.

Spoon the mahi-mahi and vegetable mixture over the rice/noodles, making sure to include plenty of sauce.

Garnish each bowl with sliced green onion tops, 1 tsp toasted sesame seeds, and optional 2 tbs fresh cilantro or parsley. Serve with lime wedges to squeeze over the bowl.

Serve immediately while hot.