This Thai inspired partially grilled Mahi Mahi is finished in an elegantly smooth, spicy coconut curry. The flavors take this meal it to another level. Something different than your typical red curry sauce.
What if Mahi Mahi is unavailable?
Any white firm-fleshed mild white fish will work. Mahi Mahi is just what was available for me. Grouper, Sea Bass, Wahoo, Halibut, or fresh Cod are all great options. Flash frozen fish is fine for this dish.
Substitutes for Fish in the Mahi Mahi Thai Curry
Developed for fish, this recipe is adaptable for other seafood. Sea Scallops, lobster or shrimp would be equally as good. Substituting another type of protein is fine. My advice would be to stick with seafood. Please note if you partial grill other meats do not let it sit! Immediately transfer it to the hot wok. Make sure it comes up to a minimum safe temperature before removing from the heat.
For a vegan curry option either forego any additional protein. The mushrooms can carry this dish on there own, just double up on the quantity. Quickly grill mushrooms long enough to add the gill marks. Another option would be tofu.
Other Tips:
While this recipe maybe seem daunting to tackle, but it is all in the assembly. Marinade the fish. Prep all the vegetables, herbs, and spices before you start cooking. “Mise en place” is important when handling several different ingredients.
Can’t find whole shiitakes? Substitute with portabella, baby bella, or creminis mushrooms. Use a mushroom that will not breakdown in the broth.
Serving:
To plate this dish make a small amount of plain jasmine rice. 1 cup of uncooked rice is good for 4 servings. In a large individual bowl, add a mound of the rice. Pour the broth around the rice and a little on top. Place the fish on top of the rice and spoon some sauce over the fish. Garnish with any leftover green onions and cilantro. Add some sriracha if more heat is required for your taste.
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Flash Grilled Mahi Mahi in a Thai Coconut Curry Broth
Essential Items
Ingredients
Mahi Mahi
- 1½ lbs Mahi Mahi skinless filet cut into 4 – 6 oz. portions
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
Coconut Curry Broth
- ¼ cup peanut oil for frying
- 4 garlic cloves minced
- 1½ tbsp ginger minced
- 1 shallot minced
- 3 dried hot red chilis crumbled (or 2 tsp crushed red pepper) to taste
- 1 white onion chopped
- 2 red bell pepper julienned, thin strips
- 6 oz shiitake mushrooms (or other wild mushroom) julienned, thin strips
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- zest of ½ lime
- 14 oz coconut milk 1 can
- 14 oz coconut cream (unsweetened) 1 can
- 1 cup cilantro finely chopped
- ¾ cup green onions sliced into thin rings (white & green parts)
- ½ cup basil finely chopped
Instructions
- Prepare this fish fillet. If one large fillet cut into 6 oz. pieces. Check and pull any pin bones, Toss fillets in the soy sauce and rice wine vinegar, cover and refrigerate until ready to cook.
- Mince garlic, ginger, shallot, Crush Thai chili peppers to a rough flake. Using a food chopper or processor can make quick work of this step
- Julienne bell peppers and mushrooms. Chop onions. Finely chop cilantro, and basil. Cut green onions into small rings.
- Preheat bbq grill or grill pan if grilling on the stovetop.
- Sear only 1 side of the fish long enough to produce grill marks and fish becomes slightly firm and still undercooked. Approximately 4-5 minutes. remove from heat, place on a plate, cover and keep warm.
- In a wok heat oil over medium high heat until shimmering and surface begins to ripple. Add minced garlic, ginger, and shallot stirring continuously until fragrant and slightly browned. Add the onion, bell pepper, once the onions are translucent add the mushrooms. Continue to mix until mushrooms and browned.
- Add red curry paste, fish sauce, lime zest, coconut milk, and coconut cream mix to incorporate well. Bring to a boil and reduce heat to a simmer until sauce is slightly thickened.
- Using a spatula gently place Mahi Mahi fish filets into wok with the grilled side up. Add any pan juices that that may have collected in the plate. Return sauce to a simmer. Add cilantro, green onions and basil. The fish should be tender and flake with a fork but not fall apart, Cover with wok with lid. Turn off heat and allow to sit covered for 10 minutes.
- In a large bowl serve fish over plain jasmine rice, with sauce spooned over fish and rice.
