| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 (or 2, with leftovers for Mahi Mahi Banh Mi) |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 (or 2, with leftovers for Mahi Mahi Banh Mi) |
Ingredients
- One 13.5-ounce can coconut milk
- 1 tablespoon red curry paste
- 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
- 1/3 cup fresh lime juice, plus lime wedges for garnish
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 teaspoon Asian chili sauce
- 1 clove garlic, minced
- 1 head Boston lettuce, leaves separated
- 1 bunch watercress, woody stems removed
- 1 Kirby cucumber, thinly sliced
- 3 scallions, white and green parts, thinly sliced
- 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
- 1 bunch fresh cilantro or mint
- 1 handful roasted peanuts or cashews
Instructions
- Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
- Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
- Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
- Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 413 |
| Total Fat | 24 g |
| Saturated Fat | 19 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 33 g |
| Cholesterol | 104 mg |
| Sodium | 905 mg |
| Serving Size | 1 of 4 servings |
| Calories | 413 |
| Total Fat | 24 g |
| Saturated Fat | 19 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 33 g |
| Cholesterol | 104 mg |
| Sodium | 905 mg |
Reviews
I substituted the fish for chicken and it was great! I loved this dish and so did my family! I combined this recipe with the sandwich recipe and used spinach and arugula instead of the watercress. With the chicken I set the oven to 350 and put the chicken in a pan with tin foil under it. I spread the milk/paste sauce over the chicken and then covered it with tin foil and cooked it for 40 minutes. I also sprinkled on some cilantro as well! Overall very tasted dish!
Very good for beginner. i substituted soy sauce for the fish sauce cuz im not into fish sauce. very easy. def add a tablespoon of coconut milk to white rice for a side with flavor. def a try for a beginner into Thai food.
A fine recipe from the inaugural issue of a great new magazine! Mahi mahi is my favorite fish, and this version is very tasty. I like my Thai a bit spicier than the recipe as shown, so I used a bit more chili sauce. I also used sambal oelek rather than a sweet chilli sauce, which may be what was intended; the recipe ingredients are not clear on this distinction, but there is a world of difference in the two ingredients.
I left out the watercress, as we don’t care for that item, although it’s a great source of antioxidants; we substituted arugula. We did dress the salad up with a bit more veggies, which is always an option. What’s great about this dish, besides the burst of flavor from the fish, is that you can customize to your heart’s content.
The Chile Doctor – www.chileunderground.com