For the fish:

1. Fill a pot or container with water and attach your sous vide circulator. Set your sous vide circulator to 134 degrees F and preheat. Cut your mahi mahi into four same-size fillets. Pat dry with paper towels and season with salt and pepper.
2. Place filets in a 1 gallon plastic ziplock freezer bag in a single layer and remove air using the displacement method. Use two bags if needed to avoid layering the fillets on top of each other. Other methods of removing the air include using a vacuum sealer or reusable sous vide bags that provide a syringe to remove the air.
3. Secure the bags to the side of the pot or container with binder clips, making sure the food items are fully submerged. Cook for 30 minutes. At this point, you can finish cooking the fish or store it in the fridge until you are ready to serve, up to 3 – 4 days.
4. Remove the Ziplock bag from the sous vide bath and carefully remove the fillets from the bag. Thoroughly dry the fillets on all sides using paper towels. Season again with salt and pepper.
5. Heat a frying pan, add 1 -2 teaspoons of olive oil over medium high heat. When the oil is hot and shimmering, add the filets and cook briefly on both sides to add a little color to the fish.
6. Plate the fish and spoon the sauce over each fillet. 

For the sauce:

1. While the fish is cooking, make the Lime, Ginger and Cilantro Sauce. Put the garlic and ginger in a food processor or blender and whirl until finely chopped. Add the cilantro and whirl again. Add the remaining ingredients and whirl until well combined. Set aside until it is time to serve or store in the refrigerator.