Sesame Encrusted Mahi Mahi over Mushroom Miso Broth with Udon Noodles

date night

We don’t get out much.  So, that means we have date nights at home.  I made this for D.J. last weekend after Anthony went to bed, and we enjoyed a romantic night at home. 

The Menu

sesame encrusted mahi mahi over a mushroom miso broth and udon noodles
sweet and spicy cucumber salad

Mushroom Miso Broth Recipe

Mushroom Miso Broth - enjoy this on its own too!

Mushroom Miso Broth – enjoy this on its own too!

Ingredients:

4 cups water, divided
2 tbsp white miso paste
1/8 cup dehydrated procini mushrooms, diced
1/4 cup green onions, minced
1 clove garlic, minced
1/4 serrano pepper, minced (or 1 thai chili)
2 tsp white miso paste
1 tsp ginger paste
1 tbsp sesame oil
2 tbsp olive oil
1 cup baby bella mushrooms, diced
1 tbsp soy sauce
2 cups chicken stock

Directions:

  1. In a large pot, whisk together 2 cups water and 2 tbsp miso paste.  Place over low heat.
  2. Meanwhile, bring 2 cups water to a boil, and soak porcini mushrooms for 10-20 minutes, while you prepare your ingredients.  Save the soaking liquid, you’ll need it later.
  3. Add sesame and olive oil to a wok (or a non-stick skillet), and cook green onions, garlic, ginger paste and 2 tsp miso paste.  Cook for 3-5 minutes constantly stirring with a non-stick whisk.
  4. Transfer onions, garlic and ginger to miso broth.  Save the oil.
  5. Return pan to heat and add baby bella mushrooms.  Cook for 5 minutes, until just starting to soften.  Add porcini mushrooms and soaking liquid to pan and bring to a boil.
  6. Add mushrooms to miso broth and stir.
  7. Add chicken stock and soy sauce, and place over low heat.  
  8. Let simmer for 1 hour, stirring occasionally.

Sesame Encrusted Mahi Mahi with Udon Noodles

sesame mahi

Ingredients:

2 bunches udon noodles
2 mahi mahi filets
1/2 recipe mushroom miso broth (above)
4 tsp asian seasoning mix
4 tbsp sesame seeds
2 tbsp soy sauce
1 tbsp olive oil
2 tsp sesame oil
green onions, for garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook udon noodles according to package directions.  Drain and set aside.
  2. Meanwhile, pat mahi filets dry with paper towel and season each side with 1 tsp asian seasoning mix.
  3. Brush seasoned filets with soy sauce and then press into sesame seeds.  
  4. Preheat a non-stick skillet over medium heat and add oil.  When oil is shimmering add mahi filets.
  5. Cook covered for 5 minutes, flip and cook an additional 3 minutes on the other side.  If your filets are thick, you may need to cook it longer.  You want the fish to feel a little firm, and be white throughout.  
  6. Remove from heat and let rest.
  7. To serve:  Place udon noodles in the bottom of a bowl and top with 2 ladles of miso mushroom broth.  Top noodles with one filet and top with chopped green onions.

Sweet & Spicy Cucumber Salad

cucumbersalad

Ingredients:

1 english cucumber, roughly peeled and seeded
1/4 red onion, thinly sliced
2 tbsp cilantro, minced
2 tbsp mint, minced
3 tbsp sesame seeds

For Dressing:
1/2 cup sweet chili sauce
2 tbsp soy sauce
2 tsp honey
1/8 cup rice vinegar
1 tsp ginger paste
1 clove garlic, minced
1 pinch red pepper flakes
2 tbsp sesame oil

Directions:

  1. To make dressing, whisk all ingredients together and set aside.
  2. Slice cucumber in half and then cut into slices to make half moons.  Or, if you have a ribbon slicer, cut your cucumber into ribbons.  Place cucumber in a colander and sprinkle over a pinch or two of salt.  Let the cucumber drain for 5-10 minutes, while you prepare your other ingredients.  Doing this will make sure that the cucumber doesn’t water down the dressing.
  3. Toss cucumber with remaining ingredients and pour over dressing.  
  4. Refrigerate for 30 minutes before serving. 

What do you like to do for date night at home?



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