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Thai Red Curry Mahi Mahi Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 442 kcal

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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