Second Spin, Country 88: Kiribati [International Food]

mahi-mahi

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are more affordable while still providing a mild flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a similar flavor profile with a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provide a similar umami taste.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, and evaporated milk is often more affordable.

Make the teriyaki sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan and bringing it to a boil for about three minutes until the sugar dissolves. Let it cool completely.

In a baking dish, season the mahi-mahi fillets with salt and pepper, then add balsamic vinegar, ginger, garlic, chili paste, honey, sesame seeds (if using), and the teriyaki mix. Cover and refrigerate for at least 20 minutes, turning once during the marinade.

In a rice cooker, combine jasmine rice, coconut milk, and salt (not the pandan leaves) and cook for 20 to 30 minutes until done.

Heat coconut oil in a skillet or grill pan over medium-high heat. Remove the fillets from the marinade and reserve the marinade.

Fry the fish for about 4 to 6 minutes per side, turning only once until the fish flakes.

Remove the fillets to a platter and keep warm. Pour the reserved marinade into the skillet and heat until it turns into a glaze.

Remove the pandan leaves from the rice and discard them. Plate the fish fillets and spoon the glaze over them. Serve with extra glaze on the side, garnished with pineapple.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens