| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup coconut milk
- 1/2 cup low-sodium chicken stock
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 (2-inch) piece ginger, sliced into coins
- 1 serrano pepper, seeds removed and minced
- 1 tablespoon roughly chopped garlic
- 3/4 cup chopped fresh cilantro leaves, plus more for garnish
- 1/2 cup fresh Thai basil, chiffonade
- 4 (6-ounce) portions mahi mahi
- 1 leek, white part only, cleaned and julienned
- 1 red bell pepper, julienned
- 2 large carrots, peeled and julienned
- 1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F.
- Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
- Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
- Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
- Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 327 |
| Total Fat | 14 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 124 mg |
| Sodium | 319 mg |
Reviews
Nothing boring about this dish. The ginger and basil complement the coconut and fish perfectly. Nothing but rave reviews. I don’t even care for fish. But this recipe is a keeper.
Far from bland; there are 100 ingredients so that’s impossible. The recipe skips a step. You reduce the sauce in the end to pour it on the dish. Amazing. I used halibut so the oven needed to be 350 to cook in that amount of time. This was amazing. Worth the work! I did salt and pepper as well before cooking lunch he fish and I think this is important. Go for it and enjoy!
This was a very disappointing dish. The fish was flavorless we will not be doing this recipe again because I have no idea how to go about saving it. I will go another direction and see what happens.
Plus, Mahi Mahi isn’t what I would call inexpensive.
Too much time involved for such a bland tasting meal. We did this recipe twice thinking we did something wrong, but apparently we didn’t. The cooking times were wrong, the fish was bland. It didn’t remind meof the Thai food I had in India. Very disappointed in this one.
Flavor on the Mahi was outstanding! On TV I saw Guy prepare this dish with wasabi-garlic mashed potatoes, which I love, but I wanted to stay more in the Thai style so I used some of the left-over coconut milk to make some rice. We also had some green papaya in the backyard, so we also served it with a side of green papaya salad, which complimented the favors in the Mahi marinade. Overall, lite and refreshing dinner! We cook a lot of Thai and a lot of fish (this one happen to be fresh caught by my husband, and we’ll definitely be making this again.
Delicious! I just finished the last bite of this dinner now. It was excellent! I love Thai flavors so I thought I would try it but then I was surprised to see so many low reviews. I still wanted to make it but was skeptical. I had watched the show and saw Guy make it and when I read through the recipe here, I found a missing step. Guy has you reduce the wonderful marinade but they never tell you to do anything with it in the end! In the show Guy spoons the reduced sauce over the fish when he cuts open the packets. This is a KEY step! That sauce is so flavorful! I could see where the fish would be bland like people say if you didn’t spoon some of that over it. I served the fish with the Best Bok Choy recipe from this show too and basmati rice. It was wonderful! Mmmmm! Thanks Guy!
I was disappointed. I wondered what I did wrong….Mahi mahi isnt cheap in chicagoland and I was so looking forward to it….but it was just plain old bland.
Just missed the mark for me. It wasn’t bad, but it wasn’t that good either. Just bland.
Bland Bland Bland….
It definitley has the right “bones” but the flavor is completely lacking. Maybe lemongrass or peper flakes. Thank goodness I had a great fish to take it over.
Cooking time is also too low and too short a time
at least 350 for 20 minutes
It definitley has the right “bones” but the flavor is completely lacking. Maybe lemongrass or peper flakes. Thank goodness I had a great fish to take it over.
Cooking time is also too low and too short a time
at least 350 for 20 minutes
Exotic!
we had to adjust ingredients and baking.temp but Absolutely loved the flavor/textures and eye appeal! Our adjustments: SILK brand vanilla coconut milk instead of the plain coconut milk; we used basil pesto (a good heaping tablespoon rather than the Asian Basil…and instead of fish sauce we used a little Oyster sauce and teriyaki sauce. For the temp we adjusted the oven to 425degrees (for the fish baking instead and it came out fine…will depend on the thickness of your fish. ENJOY!
we had to adjust ingredients and baking.temp but Absolutely loved the flavor/textures and eye appeal! Our adjustments: SILK brand vanilla coconut milk instead of the plain coconut milk; we used basil pesto (a good heaping tablespoon rather than the Asian Basil…and instead of fish sauce we used a little Oyster sauce and teriyaki sauce. For the temp we adjusted the oven to 425degrees (for the fish baking instead and it came out fine…will depend on the thickness of your fish. ENJOY!