Asian Fish Stir-Fry with Cashews
This quick and easy mahi mahi stir-fry features a salty-sweet Asian-inspired sauce, just enough veggies to get the green light, and a garnish of crunchy cashews — all served over fragrant jasmine rice.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Green Beans
4 2 oz
Mushrooms
4 2 oz
Collards - Georgia Southern Creole
1 0.5 oz
Sweet peppers
5 2.5 oz
Protein & more
Jasmine Rice
1 0.5 cup
Cashews
2 1 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Asian Stir Fry Sauce
Tamari
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Sesame oil
1 0.5 teaspoon
White sugar
2 1 tablespoon
Sriracha
1 0.5 teaspoon
Vegetable broth
1/4 0.125 cup
Prep ahead (optional)
a. Remove collard stem. Chop leaves bite-sized. b. Snap and discard green bean stems; snap beans bite-sized. c. Trim stem off bell peppers; cut ¼” rings or dice. d. Remove mushroom stems; ¼” dice caps. e. ¼” dice yellow onion. f. Peel carrots and ½” dice. g. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Bring to a boil.
b. Add jasmine rice; stir immediately. Cover and bring back to a boil.
c. Reduce heat to low and cook covered until tender, about 10-12 minutes.
2
Cook stir-fry:
a. Chop mahi mahi into 1” pieces. Season with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), onion (¼” dice), carrots (peel, ½” dice), and collards (remove stem, chop leaves bite-sized); cook until onion is translucent, about 2 minutes.
c. Add mahi mahi; cook until golden, about 2-3 minutes.
d. Add sweet peppers (trim stems, ¼” rings or dice), green beans (snap ends, snap bean bite-sized), mushrooms (remove stems, ¼” dice caps), and Asian stir-fry sauce. Stir to combine.
e. Cook until carrots are fork-tender, mahi mahi is cooked through, and sauce has reduced and thickened, about 8-10 minutes.
3
Serve:
a. In small sauté pan over medium-high heat, add cashews (rough chop).
b. Continuously stirring or moving pan, toast cashews until golden and fragrant.
c. Divide jasmine rice among plates. Serve stir-fry on top or alongside.
d. Garnish with toasted cashews.
Chef's notes
If you don't like fish, chicken tenders or cubes of chicken breast work just as well with this recipe. To change it up you can also use ground pork or strips of stir-fry pork.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX