Steamed Mahi Mahi

• 1 1/4 cups white rice
• 3 scallions, thinly sliced (white and green parts separated)
• 2 tablespoons minced peeled ginger
• 1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick)
• 1/4 teaspoon ground white pepper, plus more to taste
• 4 heads baby bok choy, halved lengthwise
• 2 carrots, sliced 1/4 inch thick
• 3 tablespoons vegetable oil
• 1 Fresno or red jalapeno chile pepper, sliced (remove seeds for less heat)
• 2 cloves garlic, minced
• Kosher salt
• 2 tablespoons low-sodium soy sauce

1. Cook the rice as the label directs.
2. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat.
3. Set the bottom of a stackable bamboo steamer in the water.
4. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper.
5. Set in the steamer basket; cover and cook 8 minutes.
6. Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket.
7. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
8. Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt.
9. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
10. Remove the baskets.
11. Drain any liquid from the fish; cut into 4 pieces.
12. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper.
13. Serve with the rice.
14. Photograph by Justin Walker

white rice, scallions, ginger, center, ground white pepper, choy, carrots, vegetable oil, chile pepper, garlic, kosher salt, soy sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steamed-mahi-mahi.html (may not work)