Wok-Seared Mahi Mahi with Stir-Fried Vegetables

Ingredients

• 16 each mahi mahi fillets 2 ounces each
• 1 x chinese five spice powder to taste
• 1 x salt to taste
• 2 tablespoons peanut oil
• 1 tablespoon ginger root fresh
• peeled
• minced
• 1 tablespoon garlic peeled
• minced
• 1/4 cup scallions
• spring or green onions chopped
• 1/2 cup sweet red bell peppers thinly sliced
• 1/2 cup green bell peppers thinly sliced
• 1/2 cup sweet yellow bell peppers thinly sliced
• 1/2 cup carrots thinly sliced
• 1/2 cup snow pea pods cut in half on bias
• 1/2 cup mung bean sprouts
• 2 tablespoons peanut oil
• 2 tablespoons sesame seeds
• 1/2 cup soy sauce
• light
• 2 tablespoons peanut butter
• 1 teaspoon sesame oil
• 1 x black pepper cracked
• to taste
• 1 1/2 pounds yucca
• 1 x vegetable oil for frying

Instructions

1. FOR THE FISH: Season mahi mahi medallions with five-spice powder and salt.
2. In hot wok, add peanut oil and sear fish on both sides.
3. Take out and keep warm.
4. Wipe the wok (do not wash) with a kitchen towel.
5. Add peanut oil.
6. When smoking, add garlic, ginger and green onions, stir.
7. Add peppers and carrots and cook for about 1 minute.
8. Next add the snow peas and bean sprouts and stir well.
9. Spread the vegetables to the sides of the wok so that the center is empty.
10. Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce.
11. Stir with vegetables, then add sesame seeds and sesame oil.
12. Stir once again, season with pepper, and set aside.
13. TO MAKE YUCCA: In salted boiling water, parboil yucca for about 7 to 10 minutes.
14. Remove from water and cool.
15. Peel yeca and slice in very thin strips.
16. In hot vegetable oil, fry yuca until golden; remove onto paper towels and season with salt.
17. TO ASSEMBLE DISH: In center of plate, spoon stir-fried vegetables.
18. Arrange the mahi mahi medallions around vegetables.
19. Loosely pile yuca on top of fish.
20. Garnish with sprinkling of fresh herbs.