Thai Red Curry Mahi Mahi Salad
- Level: Easy
- Yield: 4 (or 2, with leftovers for Mahi Mahi Banh Mi)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 413
- Total Fat
- 24
- Saturated Fat
- 19
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 104
- Sodium
- 905
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
- 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.
- 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.
- 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.