Sriracha dusted grilled salmon over ponzu roasted vegetables and a sticky rice cake, (mango, ginger, jalapeño, bell pepper, onion & sushi rice), finished with an avocado purée

Coconut Crusted Mahi

Rinse 2 cups sushi rice under cold water until the runoff is almost clear (3–4 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy-bottomed pot. Cook according to your rice cooker instructions or bring to a simmer, cover, reduce heat to low and cook 15 minutes; remove from heat and let rest, covered, 10 minutes.

Rinse and cook rice

While rice rests, warm 2 tablespoons rice vinegar with 1 tsp sugar and 1/2 tsp kosher salt until dissolved. Gently fold the seasoned vinegar into the hot rice with a rice paddle or wooden spoon to avoid smashing grains. Spread rice on a tray to cool slightly until warm but manageable (10 minutes).

Season rice

Lightly oil your hands and form the warm rice into four 3/4-inch thick cakes (about 1/2 cup rice each). Heat a nonstick or cast-iron skillet over medium-high. Add 2 tsp neutral oil or butter and sear rice cakes 2–3 minutes per side until golden and slightly crisp, pressing gently to compact. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Form and sear cakes

Preheat oven to 425°F (220°C). Peel and cut mango into 3/4-inch cubes. Peel and thinly slice 1 inch fresh ginger into matchsticks. Remove seeds from jalapeño and thinly slice (reserve a few slices for garnish if desired). Core and cut red bell pepper into 1-inch pieces. Cut red onion into 1-inch wedges.

Prep vegetables

In a large bowl combine mango, ginger, jalapeño, bell pepper, and red onion. Add 3 tbs ponzu, 1 tbs olive oil, 1 tsp sesame oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat. Spread on a parchment-lined baking sheet in a single layer. Roast 14–18 minutes until vegetables are tender and edges caramelize but mango retains some shape. Remove from oven and sprinkle with 1 tsp toasted sesame seeds and a quick extra drizzle (1 tbs) of ponzu if desired.

Toss and roast

Pat salmon fillets dry with paper towel. In a small bowl combine 2 tbs sriracha, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Brush the sriracha mixture evenly over the top (flesh side) of each fillet. Let sit 10 minutes at room temperature to marinate lightly.

Season salmon

Preheat grill or large skillet to medium-high and oil grates/pan with 1 tbs neutral oil. Place salmon skin-side down and cook 4–5 minutes without moving to develop a crust. Flip gently and cook 2–4 minutes more until salmon reaches desired doneness (internal 120–125°F / 49–52°C for medium-rare). If grilling, finish flesh-side briefly to set Sriracha dust. Rest salmon 3 minutes before plating.

Grill or sear salmon

Scoop flesh of 1 ripe avocado into a blender or small food processor. Add 1 tbs fresh lime juice, 1 tsp Greek yogurt or 1 tsp neutral oil (optional for silkiness), 1/4 tsp salt and 1 tsp water. Purée until completely smooth, adding up to 1 more teaspoon water if needed to reach a spoonable but thick consistency. Taste and adjust salt/lime.

Make avocado purée

Chop 2 tbs scallion and have micro cilantro or cilantro leaves ready. Cut lime into wedges.

Garnish prep

On each plate place one warm sticky rice cake centered. Spoon a small pool of avocado purée next to or partially under the rice cake (about 1–2 tbs). Top the rice cake with 3–4 tbs of the ponzu roasted vegetable mix, arranging mango and peppers attractively.

Place one sriracha-dusted grilled salmon fillet leaning against the rice cake and vegetables. Drizzle 1/2 tbs extra ponzu around the plate and over the vegetables for brightness. Sprinkle reserved sliced jalapeño if you want extra heat, scatter chopped scallion and micro cilantro over the salmon and vegetables, and finish with a light squeeze of lime wedge.

Serve immediately while salmon is warm and rice cake is crisp at the edges.

salmon fillets (skin-on, about 6 oz / 170 g each)

sriracha

smoked paprika

garlic powder

kosher salt

freshly ground black pepper

neutral oil (canola, grapeseed) for grilling

mango

fresh ginger

jalapeño

red bell pepper

red onion

ponzu sauce

sesame oil

olive oil

toasted sesame seeds

black pepper

sushi rice (short-grain)

water (for rice cooker or pot)

rice vinegar

sugar

neutral oil or butter (for searing cake)

ripe avocado (large)

lime juice (fresh)

plain Greek yogurt or neutral oil (optional for silkiness)

salt

water (to thin)

micro cilantro or cilantro leaves (garnish)

extra ponzu

lime wedges

chopped scallion

Pat the mahi-mahi fillets dry with paper towels. Trim any thin edges so the fillets are even thickness (about 1 to 1¼ inches) to ensure uniform cooking. Season both sides lightly with 1 tsp salt and 1 tsp black pepper.

Prepare fillets

Place the 3 tbs flour on a shallow plate and spread into an even layer. In a shallow bowl, beat the 2 eggs until smooth. In a third shallow bowl, combine 1 cup shredded coconut and 1 cup panko breadcrumbs with ½ tsp smoked paprika (if using) and a small pinch of salt and pepper; mix thoroughly.

Set up breading stations

Working one fillet at a time: lightly dust a fillet with flour, shaking off excess. Dip it into the beaten eggs, letting excess drip off. Press the fillet firmly into the coconut-panko mixture so the coating adheres; press gently on both sides. Place coated fillets on a rack or tray and let rest 5–10 minutes to set the crust.

Dredge the fish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Heat pan

Add the coated mahi-mahi fillets to the pan, crust-side down. Cook without moving for 3–4 minutes, until the crust is golden brown. Carefully flip each fillet using a fish spatula.

Sear the fillets

After flipping, add 1 tbs unsalted butter to the pan and reduce heat to medium. Spoon the melted butter over the fillets once or twice and cook another 2–4 minutes, until the fish flakes easily with a fork and registers 135–140°F (57–60°C) for moist, just-cooked mahi. Thicker fillets may need the full time.

Finish with butter and lower heat

Transfer the cooked fillets to a warmed plate and let rest 2–3 minutes. This helps the juices redistribute and the crust settle.

Rest

Squeeze fresh lime wedges over each fillet and sprinkle with chopped cilantro or parsley if using. Serve immediately.

Garnish and serve

While the fish rests, whisk together 2 tsp honey, 2 tbs fresh lime juice, 1 tsp soy sauce (or tamari), ½ tsp grated ginger (if using), and ¼ tsp red pepper flakes in a small bowl. Taste and adjust — add more honey for sweetness or more lime for brightness. Drizzle a small amount over each fillet or serve on the side.

Sriracha Dusted Grilled Salmon Over Ponzu Roasted Vegetables And A Sticky Rice Cake, (mango, Ginger, Jalapeño, Bell Pepper, Onion & Sushi Rice), Finished With An Avocado Purée

Coconut Crusted Mahi