Chinese Fish Salad
Here's your chance to enjoy a classic deli main course salad that's packed with local, seasonal ingredients — no canned mandarins here! Local romaine and red cabbage are tossed with mahi mahi, carrots, grated beets, cilantro, and pretty orange segments with a sesame vinaigrette.
Servings
Produce
Red Romaine Lettuce
4 2 oz
Cabbage, red
6 3 oz
Carrot (Organic)
5 2.5 oz
Green onion
1 0.5 oz
Cilantro (Organic)
.5 0.25 oz
Orange
2 1 Whole
Beets (Organic)
4 2 oz
Protein & more
Chow mein noodles
1.5 0.75 oz
Almond slices
1 0.5 oz
Mahi Mahi
1 0.5 lb
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sesame vinaigrette
Minced Garlic
2 1 Clove
Ginger root
0.5 0.25 tablespoon
Rice vinegar
1.5 0.75 tablespoon
Tamari
1 0.5 teaspoon
Sesame oil
3 1.5 tablespoon
Vegan sugar
0.5 0.25 teaspoon
Prep ahead (optional)
a. Chop lettuce bite-sized. b. Thinly slice red cabbage and green onions. c. Slice root and stem ends off beets; peel and grate. d. Peel carrots; grate or cut ribbons with peeler. e. Cut orange into segments. f. Rough chop or mince cilantro leaves and stem.
Instructions
1
Cook mahi mahi:
a. Season mahi mahi with ½ tsp salt and ¼ tsp black pepper.
b. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi, skin-side down. Cook until golden and crispy, about 2-3 minutes.
c. Flip and continue cooking until cooked throughout, flipping occasionally, about 8-10 minutes.
d. Set aside to rest. When cool enough to handle, chop into bite-sized pieces.
2
Assemble salad:
a. In large mixing bowl, add romaine lettuce (chop bite-sized), red cabbage (thinly slice), carrots (peel and grate or cut ribbons with vegetable peeler), cilantro (rough chop or mince leaves and stems), beets (trim ends, peel and grate), and oranges (cut into segments). Toss to combine.
3
Serve:
a. In a small sauté pan over high heat, add sliced almonds. Toast until golden and fragrant, about 1-2 minutes. Watch closely. Stir or keep pan moving for even browning.
b. Add sesame vinaigrette to salad mix with a pinch of salt. Toss to coat. Divide dressed salad mix among bowls or plates.
c. Top with chopped mahi mahi, toasted almonds, chow mein noodles, and green onions (thinly slice).
Chef's notes
Seared or grilled tofu would make a good protein substitution for vegetarians.
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