Grilled Mahi Mahi with Bamboo Shoot

Instructions

1. 1

   Pat the mahi mahi fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let them sit at room temperature for 10 minutes.

   Tip: Drying the fish ensures a better sear and prevents sticking on the grill.

2. 2

   Heat 30ml of olive oil in a wok or large skillet over medium heat. Add the minced ginger and garlic, stirring constantly for about 1 minute until fragrant.

   Tip: Don't let the garlic brown or it will taste bitter.

3. 3

   Add the sliced bamboo shoots to the pan and stir fry for 5 minutes. Pour in the soy sauce and rice vinegar, then cook for another 3 minutes until the bamboo shoots are tender and the sauce coats them lightly. Remove from heat and set aside.

   Tip: Fresh bamboo shoots cook quickly, so keep the heat moderate to preserve their crunch.

4. 4

   Preheat your grill to medium high heat and brush the grates with the remaining 30ml of olive oil to prevent sticking.

   Tip: A well oiled grill is your best friend for preventing fish from sticking.

5. 5

   Place the seasoned mahi mahi fillets skin side down on the grill. Cook for 4 minutes without moving them, then carefully flip and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 63 degrees Celsius for perfectly cooked fish.

6. 6

   Transfer the grilled mahi mahi to serving plates and squeeze fresh lime juice over each fillet.

   Tip: The lime juice brightens all the flavors beautifully.

7. 7

   Spoon the warm bamboo shoot mixture alongside each fish fillet. Sprinkle toasted sesame seeds and sliced green onions over the top and serve immediately.

   Tip: Serving everything warm ensures the flavors meld together perfectly.