Mahi-Mahi Poached in Coconut Milk Pressure Cooker Recipe

Mahi-Mahi Poached In Coconut Milk Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 1 tablespoon olive oil or plain (not toasted) sesame oil
• 2 shallots, minced
• 2 tablespoons grated peeled fresh ginger
• ½ cup coarsely chopped fresh cilantro, including stems
• 1 stalk lemongrass (white and light green parts), chopped into pieces
• 1 tablespoon Asian fish sauce or soy sauce
• 1 (14-ounce) can unsweetened coconut milk
• 4 (6- to 8-ounce) mahi-mahi fillets or steaks, 1 inch thick
• white or brown jasmine rice, for serving.
• freshly ground black pepper
• 4 green onions, trimmed and cut into slivers, for serving
• 2 limes, quartered, for serving

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the shallots and cook, stirring, until soft, about 2 minutes
3. Add the ginger, cilantro, lemongrass, fish sauce, and coconut milk
4. Bring to a simmer
5. Lower the mahi-mahi into the hot liquid with a spatula
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 3 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 5 minutes
12. Quick Release any remaining pressure
13. Be careful of the steam as you remove the lid
14. The flesh should be opaque and flake easily
15. Use a spatula to transfer the mahi-mahi to a serving platter with rice
16. Discard the lemongrass pieces and cilantro stems
17. Spoon the coconut sauce over the fish and rice, season to taste with pepper if you like, and garnish with the green onions and lime wedges
18. Serve immediately

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