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Instant Pot Coconut-Poached Mahi-Mahi Recipe

2022-03-16
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 3m
  • Ready In: 13m

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Nutritional Info

This information is per serving.

  • Calories

    186
  • Carbohydrates

    9 g
  • Cholesterol

    83 mg
  • Fat

    7 g
  • Fiber

    1 g
  • Protein

    22 g
  • Saturated Fat

    4.5 g
  • Serving Size

    1
  • Sodium

    599 mg
  • Sugar

    4 g
  • Trans Fat

    1 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    648 mg
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Instant pot coconut-poached mahi-mahi recipe. Mahi-mahi fillets with spices cooked in a pressure cooker. If mahi-mahi is not available, use any white-flesh fish as a substitute, such as bass, halibut, cod, snapper, etc.

Mahi-mahi is the Hawaiian name for the type Coryphaena hippurus, also known in Spanish as the Dorado fish. This fish has white flesh and is good enough to include in a diet that is lower in calories and fat intake.

Mahi-mahi is a reach of protein, potassium, selenium, and vitamin B12.

How To Cook Coconut-Poached Mahi-Mahi in an Instant Pot?

Use a 5-7 quart (5-7 L) pressure cooker for this fish recipe. The plain (not toasted) sesame oil is an excellent choice for high temp cooking, therefore, you can also use regular olive oil.

I used Asian fish sauce in this recipe. It’s made out of a mixture of fermented fish and salt and has the same acrid fishy smell as cured anchovies. In case this fish sauce is not available, use a dark soy sauce as the substitute.

Instant Pot Coconut-Poached Mahi-Mahi Recipe

Ingredients

  • 1 tablespoon plain sesame oil
  • 2 shallots, washed and minced
  • 2 tablespoons grated fresh gineger
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 stalk lemongrass, chopped
  • 1 tablespoon Asian fish sauce
  • 14 oz (420 ml) can unsweetened coconut milk
  • 4 mahi-mahi fillets
  • cooked rice for serving
  • freshly ground black pepper
  • 4 green onions, trimmed and sliced, for serving
  • 2 limes, quartered, for serving

Method

Step 1

Heat the oil in a 5-7-quart (5-7 L) pressure cooker over medium-high heat. Add minced shallots and cook, stirring occasionally, until soft, for about 2 minutes.

Step 2

Stir in the ginger, cilantro, lemongrass, fish sauce, and coconut milk. Reduce heat to low and bring the mixture to a simmer.

Step 3

Using a spatula, lower the mahi-mahi fillets into the hot liquid.

Step 4

Close the pot and lock the lid. Set the burner heat to high. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 3 minutes.

Step 5

Remove the pot from the heat. Using the natural Release method, open the cooker and allow standing for 5 minutes, to bring the pressure to normal.

Step 6

Using the spatula, remove cooked mahi-mahi fillets from the pressure cooker. Transfer to a serving platter. Discard the lemongrass and cilantro stems.

Step 7

Spoon the coconut sauce over the cooked fish. Season to taste with black pepper. Serve over cooked rice. Sprinkle with sliced green onions and garnish with lime wedges if desired.

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