Mahi-Mahi with Thai Coconut Curry Sauce: A Tropical Delight
Indulge in the exotic flavors of this Mahi-Mahi with Thai Coconut Curry Sauce. This dish combines the freshness of mahi-mahi with a rich, creamy coconut curry sauce, delivering a burst of Thai-inspired flavors. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a favorite.
Our love for this Mahi-Mahi with Thai Coconut Curry Sauce began on a family vacation to Thailand. The vibrant and aromatic cuisine left a lasting impression, and I wanted to recreate that experience at home. The first time I made this dish, the kitchen was filled with the fragrant aroma of coconut, lime, and ginger. My husband and kids were instantly transported back to our tropical getaway. This dish has since become a staple in our household, bringing a taste of Thailand to our dinner table and sparking wonderful memories with each bite.
Why This Mahi-Mahi with Thai Coconut Curry Sauce
- Exotic Flavors: The combination of coconut milk, Thai red curry paste, and fresh herbs creates a rich and aromatic sauce.
- Healthy and Light: Mahi-mahi is a lean, protein-rich fish that pairs beautifully with the creamy sauce without being heavy.
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for a quick yet impressive meal.
- Versatile: The sauce pairs well with other firm white fish like grouper, offering flexibility based on availability.
Ingredients:
- 1 can (400 ml/13.5 oz) unsweetened coconut milk
- 1 tbsp fresh lime juice
- 1 tbsp Thai red curry paste
- 1 tsp sugar
- 4 tsp (20 g) minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 tsp fish sauce
- 2 tbsp chopped fresh cilantro, plus more for serving
- 2 tbsp minced scallions, plus more for serving
- 4 mahi-mahi fillets (170 g/6 oz each), or other firm white fish such as grouper
- Steamed rice, for serving
Directions:
- Make the Sauce: In a medium saucepan, combine the coconut milk, lime juice, Thai red curry paste, sugar, minced ginger, garlic, and fish sauce. Bring the mixture to a boil, then simmer until the sauce thickens slightly, about 8-9 minutes. Remove from heat and stir in the chopped cilantro and minced scallions. Set aside to cool slightly. Season the sauce with salt and pepper to taste.
- Reserve Some Sauce: Scoop out ¼ cup (60 ml) of the sauce to marinate the fish. Save the remainder to serve later.
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Prep the Fish: Place the mahi-mahi fillets on the prepared baking sheet. Season the fish with salt and pepper, then brush with the ¼ cup of reserved sauce.
- Bake: Cook the fish in the preheated oven until opaque in the center, about 10-20 minutes, depending on the thickness of the fillets.
- Serve: Serve the baked fish over hot steamed rice, drizzled with the remaining coconut curry sauce. Garnish with additional chopped cilantro and minced scallions, if desired.
Notes:
- Substitutions: You can use other firm white fish like grouper, cod, or halibut in place of mahi-mahi.
- Cooking Tips: Be careful not to overcook the fish; it should be just opaque and flaky. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- Nutritional Info: This dish is rich in healthy fats from the coconut milk and provides a good source of protein, making it a balanced and nutritious meal.
