28 minutes
A rich and flavorful dish featuring mahi mahi infused with aromatic spices and served with tender Chinese broccoli.
Chopped Onion, chopped
0 oz
Large Shallots, halved
each
Cilantro Stems, chopped
tablespoons
Lemongrass, chopped
tablespoons
Fresh Ginger, peeled and chopped
tablespoons
tablespoons
tablespoons
teaspoons
tablespoons
Mahi-Mahi, cut into 2-inch pieces
0 lb
0 oz
Clam Juice
0.25 fluid ounces
Coconut Milk, optional
tablespoons
Chinese Broccoli, cut into 2-inch pieces
0 lb
Cilantro, chopped
tablespoons
1. Prepare the Curry Paste
In a food processor, combine the chopped onion, halved shallots, chopped cilantro stems, chopped lemongrass, peeled and chopped fresh ginger, turmeric, ground cumin, and red pepper flakes. Process until finely ground.
2. Cook the Curry Paste
Warm the vegetable oil in a large nonstick frying pan over medium heat. Add the curry paste and cook for about a minute, stirring continuously.
3. Add and Sear the Mahi Mahi
Add the pieces of mahi mahi to the pan and turn them to coat with the curry paste. Cook for about 2 minutes until lightly seared on all sides.
4. Prepare the Yogurt Sauce
In a separate bowl, whisk together the plain yogurt and clam juice, along with the optional coconut milk or heavy cream.
5. Add the Yogurt Sauce to the Pan
Pour the yogurt mixture into the frying pan with the fish. Stir well to combine, ensuring the sauce is smooth and envelops the fish pieces. Allow to simmer for about 6 minutes.
6. Add the Chinese Broccoli
Add the Chinese broccoli pieces to the pan and continue to simmer for another 4 minutes.
7. Heat Through and Serve
Return the fish to the pan and heat through for an additional minute. Garnish with chopped cilantro leaves before serving.
Ensure that your Mahi Mahi fillets are fresh or properly thawed if previously frozen. Use whole spices and toast them right before use to enhance their flavors.
Toast fennel, cumin, and coriander seeds in a dry pan on medium heat until aromatic, then grind them to amplify the flavors and infuse your oil beautifully.
Marinate the Mahi Mahi with spices, garlic, ginger, soy sauce, oyster sauce, and honey for at least 30 minutes, then bring to room temperature before cooking.
Use a non-stick or well-seasoned cast iron skillet and do not move the fish around once it hits the pan; let it develop a crust before flipping.
Drizzle the reduced sauce over the fillets and garnish with toasted sesame seeds. Serve with a lime wedge to add acidity that complements the spices.
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