4 servings


  • Two 6 oz. portions Mahi Mahi
  • salt and pepper
  • salt and pepper 
Purple Thai Rice:
  • 1 stalk lemon grass
  • 2 cups purple Thai rice
  • 4 cups water
  • 1/4-cup sweet miso 
Baby Bok Choy:
  • 2 heads Baby Bok Choy
  • 1 Tbs. butter 
  • Red Pepper Aioli:
  • 1/4-cup extra virgin olive oil
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 egg yolk
  • 1/4-cup champagne vinegar
  • Juice from 1/2 lime
  • 2-1/2 cups grapeseed oil 
Garnish for Fish:
  • chives
  • 1 bunch Daikon sprouts
  • 4 green onions
  • 1 jicama 


AIOLI: Roast pepper over open flame until charred on all sides. Place in container and cover with plastic wrap and let cool for two hours. Remove skin and seeds from pepper without rinsing in water. Place in blender with egg yolk, vinegar, lime juice and salt and pepper. Puree first then slowly add all the oil. Re-season and chill.

GARNISH: Julienne jicama and green onions and mix with Daikon sprouts, a little oil and vinegar and salt and pepper.

BOK CHOY: Steam in boiling water for one-two minutes until soft, then transfer to saute pan with melted butter. Season with salt and pepper.

FISH: Season fish and place skin-side up in very hot, ovenproof saute pan with oil. Cook until golden color, turn over and add water to pan to one-third or half the height of the fish. Place pan in 450 degrees F oven and cook for 5-10 minutes until firm to touch.

RICE: Bring water, miso and bruised lemongrass to boil. Add rice, return to the boil, stir well once, reduce to simmer and cover. Simmer on stovetop 25-35 minutes until water is absorbed and rice is tender. Let stand in pot 10 minutes after cooking, then season with salt and pepper and remove lemon grass stalk.

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