Mahi Mahi & Jasmine Rice ~ Thai Flavors
Ginger, Garlic, Lemongrass, Thai Chili
Thai Basil, Kaffir Lime, Scallion, Mint
Just like the previous post, Hot Spicy Fish Soup, this fragrant fish “stew” can also be made in less than a half hour — little more than the time it takes to cook a pot of rice. Mahi mahi is mildly sweet with a distinctively firm texture, the perfect fish for this style of cooking. I use fillets straight from the freezer. A jaunt through the garden and a trip to the farmers’ market for the fresh herbs and voilá, we have a vivid fish & rice dish with bold lively flavors.
The dwarf kaffir lime tree is happy here in my Southern California garden. The unique perfumey aroma and complex sweet citrusy flavors make the kaffir lime a little jewel in this cook’s garden! And the zest from the super-sour bumpy fruit is an indispensable ingredient in Thai curries.
Kaffir lime leaves have a distinctive double lobe. If purchased at the farmers’ market, the extra leaves can be frozen, and kept for several months then used directly from the freezer.
Mahi Mahi & Jasmine Rice with Thai Flavors ~ Recipe
- olive oil
- 2″ piece lemongrass
- 1 T. minced garlic
- 1 T. minced ginger
- red thai chilies
- 1 large kaffir lime leaf
- sea salt to taste
- 1 c. jasmine rice
- 2 c. coconut milk* (optional)
Slice the pale part of a lemongrass stalk into thin pieces, then crush with a mortar and pestle. Sauté garlic and ginger in olive oil until fragrant. Add the lemongrass, sliced red Thai chilies, a slivered kaffir lime leaf, and a bit of sea salt. Add jasmine rice and water in a 1:4 ratio (twice as much as for making traditional rice). *Note: I do not cook with coconut milk (due to the high saturated fat content) but coconut milk can be substituted for a half of the water. Bring to a boil then lower to a simmer, cooking covered until rice is tender, about 20 minutes.
- 2 mahi mahi fillets (6 0z. each)
- thai fish sauce
- sliced scallions
- fresh ground black pepper
- olive oil
- thai basil
- lime juice
Meanwhile cut slightly-defrosted mahi mahi into bite-sized cubes. Toss with Thai fish sauce, fresh ground black pepper, and sliced scallions. Marinate at room temperature until the rice is almost ready. Sauté fish in a hot skillet with olive oil until just cooked through. Remove from heat and toss with chopped Thai basil and mint. Finish with a squeeze of fresh lime juice.