Curried Mahi-Mahi with Coconut Rice
Whole Foods brand “Whole Catch” has good prices on frozen mahi-mahi, so I like to keep some in my freezer. As long as I plan in the morning to make it that night, I have time to thaw it, and it usually turns out pretty good.
When the fish is thawed, I cut it into equal sized chunks and marinate it for an hour or so. For this dish the marinade is:
- 1 TB peanut oil
- 2 TB coconut fat (from the top of an undisturbed can of coconut milk)
- 1/2 TB onion powder
- 1/2 TB garlic powder
- fresh ground black pepper
- Aleppo pepper (or red pepper flakes)
- 1 tsp turmeric
- a pinch of paprika
- a pinch of ground coriander
- 2 TB Kecap Manis (known as Sweet Soy Sauce in Indonesia. You can buy it in Asian grocery stores. Here in Boulder we have a great on right on 28th St.)
I mixed up the marinade really well and tossed the fish to evenly coat. Then I let the fish marinate in the fridge for an hour or so while prepping the rest of the meal. When the rice was just about done, I started broiling the fish, flipping it once, for about 5 minutes on each side.
To make Coconut Rice:
Follow instructions for the rice of your choice, but add some coconut milk and fat to the water while it cooks. Super simple and delicious.
I also wilted some fresh spinach in a pan with some peanut oil and a little soy sauce for some greens on the side.
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