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Sauteed Mahi Mahi with Lup Cheong and Wilted Kale

Demonstrated by: Keoni Chang, Foodland Super Market Chef.
Featured in the Honolulu Star-Advertiser on October 3, 2012.

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Ingredients:

Sauteed Mahi Mahi with Lup Cheong and Wilted Kale

  • 6 ounces mahimahi filet
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 1/2 piece of lup cheong (Chinese sausage), sliced thinly 1/8 inch
  • 1 garlic clove, finely sliced
  • 1 teaspoon grated ginger
  • 2 cups kale, stem removed and torn into 2-inch pieces
  • 1/2 cup chicken broth
  • 1 lemon wedge
  • 1 dash shoyu
  • 1 sprig Chinese parsley
  • 1 teaspoon sliced green onions

Directions:

  1. Season the fish with salt and pepper.
  2. Heat oil in a non-stick pan on medium-high heat.
  3. Sauté fish for approximately 3 minutes per side; set aside.
  4. Drain any remaining grease from the pan and place the pan back on the stove.
  5. Add the lup cheong; cook for 2 minutes.
  6. Add in the ginger and garlic; cook for 1 minute.
  7. Add in the kale leaves and the chicken broth; cook until the kale is wilted.
  8. Place the kale/lup cheong mixture on the bottom of a large soup bowl.
  9. Place the mahimahi pieces on top of the kale/lup cheong mixture.
  10. Pour the broth over the fish and allow it to pool in the bottom of the bowl.
  11. Drizzle with shoyu and lemon juice and garnish with Chinese parsley and green onions.
  12. Serve immediately.

Makes 1 serving.

Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 25 g fat, 2 g saturated fat, 125 mg cholesterol, 1000 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g sugar, 43 g protein

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