16 2 Oz. Mahi Mahi Medallions
Chinese Five-Spice Powder -- to taste
Salt -- to taste
2 Tbsp Peanut Oil
-- <For Vegetables>
1 Tbsp Fresh Ginger Root -- peeled and minced
1 Tbsp Garlic -- peeled and minced
1/4 C Green Onion -- chopped
1/2 C Each Red, Green, And Yellow Bell Peppers -- thinly
sliced
1/2 C Carrot -- thinly sliced
1/2 C Snow Peas -- cut in half on bias
1/2 C Bean Sprouts
2 tbsp Peanut Oil
2 tbsp Sesame Seeds
1/2 C Light Soy Sauce
2 tbsp Peanut Butter
1 tsp Sesame Oil
Fresh Cracked Pepper -- to taste
-- <For Garnish>
1 1/2 lb Yucca
Vegetable Oil For Frying

1. FOR THE FISH: Season mahi mahi medallions with five-spice powder and salt. In hot wok, add peanut oil and sear fish on both sides. Take out and keep warm. Wipe the wok (do not wash) with a kitchen towel. Add peanut oil. When smoking, add garlic, ginger and green onions, stir.
2. Add peppers and carrots and cook for about 1 minute. Next add the snow peas and bean sprouts and stir well. Spread the vegetables to the sides of the wok so that the center is empty. Pour soy sauce and peanut butter in center, stirring until peanut butter melts and is incorporated with soy sauce. Stir with vegetables, then add sesame seeds and sesame oil. Stir once again, season with pepper, and set aside.
   
3. TO MAKE YUCA “HAY”: In salted boiling water, parboil yuca for about 7 to 10 minutes. Remove from water and cool. Peel yeca and slice in very thin strips. In hot vegetable oil, fry yuca until golden; remove onto paper towels and season with salt.
   
4. TO ASSEMBLE DISH: In center of plate, spoon stir-fried vegetables. Arrange the mahi mahi medallions around vegetables. Loosely pile yuca “hay” on top of fish. Garnish with sprinkling of fresh herbs.
   Makes 4 servings