Thai Red Curry Mahi Mahi Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 (or 2, with leftovers for Mahi Mahi Banh Mi)
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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


  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.