Instant Pot Coconut-Poached Mahi-Mahi Recipe
2021-03-16- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 3m
- Ready In: 13m
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(3.5 / 5)
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Nutritional Info
This information is per serving.
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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
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.
