Lettuce

Thai Curried Mahi-Mahi with Black Rice

A creamy coconut curry with a kick is spooned over mahi-mahi and served alongside an earthy and stunning black rice.

Thai Curried Mahi-Mahi with Black Rice

Wine Pairing:

Riesling

Active Time:

35 - 40 minutes

Total Time:

40 - 45 minutes

Ingredients

Produce

  • 1 garlic clove
  • 1 tbsp grated fresh ginger
  • ½ yellow onion
  • 10 oz carrots
  • 10 oz peewee potatoes
  • 3 oz kale

Spice Mix

  • 1 tbsp coriander
  • ½ tsp ginger
  • ½ tsp kashmiri chili powder
  • ½ tsp turmeric
  • ⅓ tsp white pepper
  • 1½ tsp cumin

Proteins and More

  • 1 cup black rice
  • 1 lb mahi-mahi
  • 13.5 oz organic coconut milk
  • 8 oz vegetable broth

Pantry Items

  • 1 tsp sea salt
  • 2 tbsp olive oil or coconut oil

1: Cook rice:

  • In a saucepan, bring 2 cups of water to a boil, then add the rice, reduce heat to medium and cover. 

  • Cook until rice is tender, 35 minutes. Add ½ cup of water at a time if rice soaks up water but it is not tender yet. When tender, remove from heat and set aside, covered. 

2: Cook fish:

  • Season the mahi-mahi with ½ tsp of sea salt, divided among the filets.

  • Heat 1 tbsp olive oil over medium heat. Cook fish on one side for 5 minutes. Flip fish and cook the other side until fish is opaque, about 5-7 more minutes. 

  • Cut the fish into 2-3” chunks, depending on the size of the filet. Set aside.

3: Cook curry sauce:

  • Peel and mince the garlic. Peel ginger, grate to get 1 tbsp.  Peel and chop half the  yellow onion into ½” pieces (save the rest for recipe B). Peel the carrots and chop into ¼” coins. Chop the potatoes into ½” pieces. De-stem kale and chop into ½” pieces.

  • Heat 1 tbsp olive oil over medium-high heat. Cook the onion and garlic until translucent, without browning. 

  • Add carrots, ginger, and potatoes. Sprinkle mixture with remaining ½ tsp sea salt and 1-2 tbsp of the spice mix. Add 1 tsp at a time to make sure it doesn’t become too spicy for your taste. Cook until fragrant, 1 minute.

  • Add coconut milk and stir. Bring to a boil and then lower the temperature to a simmer. 

  • As the sauce thickens, add 4-6 oz of vegetable broth, making sure it is still thick enough to coat the back of a spoon. 

  • Add the kale and cook until vegetables are tender, 8 minutes.

4: Serve:

  • Divide fish among plates. Spoon curry over fish. Serve alongside black rice. 
     

Chef tips

 When adding the more tender greens like kale, spinach, or chard to a recipe, add them at the end of cooking time. This maintains their beautiful green color and preserves more nutrients.