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Pan-Seared Mahi-Mahi
Thick salmon steaks are patted dry and pan-seared until each side turns golden, then glazed with rice wine and soy sauce for a firm, savory fish with crisp edges.
Instructions
- 1
Clean the mahimahi (it is slightly salty, still needs a bit of salt).
- 2
Add an appropriate amount of cooking oil to the pan and heat it, then add the mackerel pieces to fry (make sure there is no water to prevent oil splatter).
- 3
Each side of the fish pieces is cut one by one until golden yellow.
- 4
Add an appropriate amount of cooking wine, light soy sauce, and salt (this color is correct).
- 5
Serve the salmon chunks, with a firm and delicious texture (the table is slightly dark without sunlight).
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Ingredients
Main Ingredients
- Salmon1 section
Seasonings
- Edible oilto taste
- cooking wineto taste
- light soy saucea pinch
- Saltto taste