Contents of your meal kit:
mahi mahi
snap peas
thai basil
rice paper
snap peas
carrot-ginger dressing
salad greens
shallot sauce
Equipment needed: large shallow dish, nonstick skillet with lid (medium for 2 portions, large for 4 or 6)
Finishing steps:
- Chop the thai basil and set aside. Season fish with salt & pepper.
- Grab a large shallow dish/pan (or even the skillet you’re planning to use), and fill with two inches of warm (NOT hot) water. Working on ONE packet at a time, dip wrapper for a few seconds per side into the water. (It should become pliable, not completely soft.) Set on board and arrange half the basil in the center. Place fish fillet on top, then fold the paper around the fish to enclose it securely (see note below). Repeat with the other wrapper. Place fish packages seam side down on a plate and set aside, at least 10 minutes (or refrigerate up to an hour).
- Meanwhile, trim the stem end off of the snap peas and remove strings if desired.
- Heat a small amount of oil in a nonstick skillet over medium heat. Once oil is hot, place fish packages seam side down in the skillet. Cook uncovered about 3-5 minutes per side, until brown and crispy. Remove fish from the skillet, cover with foil and set aside.
- While fish is resting, wipe out the skillet and heat a small amount of oil in it over med-high heat. Add snap peas and sauté 3-4 minutes, or until done to your liking. Season with salt & pepper.
- Divide greens between plates and top with carrot-ginger dressing. Drizzle shallot sauce over fish packets before serving. Enjoy snap peas on the side.
Notes: When wrapping the fish, think of how you might wrap a burrito.