Thai Red Curry Mahi Mahi Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 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 |
Directions:
1. Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
2. 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.
3. 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.
4. 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. (Or save 2 fillets and some dressing to make Mahi Mahi Banh Mi.)
5. Photograph by Antonis Achiellos
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