Thai Red Curry Mahi Mahi Salad
Ingredients
- 13.5 oz Coconut Milk Can
- 1 Tbsp. Red Curry Paste
- 1 1/4 Lbs. Mahi Mahi Skinned, Dark flesh Trimmed
- 1/3 Cup Lime Juice Fresh, Plus Wedges for Garnish
- 2 Tbsp. Sugar
- 2 Tbsp. Fish Sauce
- 1 Tsp. Sambal
- 1 Clove Garlic Minced
- 1 Head Leaf Lettuce
- 1 Bunch Watercress Woody Stems Removed
- 1 Each English Cucumber Thinly Sliced
- 3 Each Scallions Thinly Sliced
- 1 Each Red Pepper Thinly Sliced
- 1 Bunch Cilantro Chopped
- 1/2 Cup Cashews Roasted
Instructions
- 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.
Nutrition
Calories: 442kcalCarbohydrates: 18gProtein: 32gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 103mgSodium: 728mgPotassium: 993mgFiber: 1gSugar: 9gVitamin A: 1283IUVitamin C: 11mgCalcium: 67mgIron: 6mg
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