I had a hard time with the title of this post. I don’t think there is a dish named for what goes in the bowl,  so I made one up myself. Spicy sweet and sour Thai sauce + Mahi Mahi + spaghetti + Shimeji mushrooms + lotus roots; it has elements of Thai, Italian, Japanese, Chinese. I decided to call it the Pan-seared Mahi Mahi Fusion Bowl. Or should it be Rainbow Bowl? I love the colors!

• Pre-time: 30 min
• Cook time: 30 min
• Serves: 4

Ingredients

(A) Marinade

• 1 cup rice vinegar
• 1/4 cup gula melaka (coconut sugar)
• 1/4 cup brown sugar
• 8 cloves garlic, minced
• 2 fresh red chilli, minced
• 2 Tbsp fish sauce
• 2 Tbsp light soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp minced lemongrass

(B) Mahi Mahi and Oven Roasted Vegetables

• 4 servings of Mahi Mahi
• 1 small crown brocolli
• 1 small crown each of white, green, and purple cauliflower
• 1 small sweet potato squash
• 1 small carrot
• 1/2 red bell pepper
• 1 package Shimeji mushrooms
• 2 Tbsp canola oil
• 1 Tbsp minced garlic
• 2 sprigs fresh rosemary, finely chopped
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• micro greens for garnish

(C) Lotus Root Chips

• 1 small segment lotus root
• 1 Tbsp olive oil

(D) 2 servings of cooked spaghetti

Directions

To prepare Lotus Root Chips

1. Remove skin of lotus root with a peeler.
2. Cut into 1/8″ inch slices.
3. Drizzle the olive oil over the slices and fry in air fryer until crispy. Alternatively, deep fry the lotus root or air bake in the oven.

To prepare noodle bowl

1. Mix all the ingredients of marinade (A) in a sauce pan and bring to a boil. Lower heat and simmer for ~20 mins uncovered, until sauce starts to thicken. Set aside and let sauce cool.
2. Prepare spaghetti according to package instructions and set aside.
3. Arrange mahi mahi in a flat-base pan and coat both sides of the fish slices with the cooled marinade. Marinade for at least 10 mins.
4. Cut vegetables in (B) into bite size pieces. Marinade and roast vegetables per instructions given in Oven Roasted Vegetables.
5. Stir fry Shijemi mushrooms with a tablespoon of oil until cooked. Set aside.
6. Heat wok over medium-high heat. When wok is hot, add oil and ensure it coats the base of the wok evenly.
7. When oil is hot, arrange seasoned mahi mahi in a single layer in the wok. Allow the fish to fry for 2 minutes without flipping it, this allows the bottom of the fish to be browned and seared. Flip the fish slices over and sear the other side for another two minutes.
8. Bring remaining marinade to a boil again and turn off heat once the sauce boils.
9. Scoop noodles into serving bowl, drizzle 1 tablespoon of sauce over the noodles. Arrange the mahi mahi, oven roasted vegetables, mushroom, and lotus root chips over the noodles. Garnish with microgreens.
10. Serve hot.

The wonders of vegetables, they actually come in rainbow colors!