Sunday, 28 June 2015

Mahi Mahi with Spicy Tamarind Apricot Sauce

Mahi Mahi with Spicy Tamarind Apricot Sauce

Mahi Mahi with Spicy Tamarind Apricot Sauce, Rice, Baked Plantain, Pickled Green Mango Vietnamese Style

This is not a recipe for people who do not enjoy cooking. The sauce is a complex one with very diverse flavors, and requires patience to prepare. It uses a mixture of Asian, Indian and Jamaican ingredients. The cooking style is similar to that of a Chinese stir-fry, or Balti style Indian cooking. For someone like me who thinks that fish is the most boring thing to eat, this certainly goes a far way in waking up the taste. Mahi Mahi is a dense, firm fish so it works well for this.

8 oz Mahi Mahi filet
1 tbsp tamarind chutney
½ tbsp Japanese vinegar
½ tbsp Pickapeppa sauce
½ tbsp Sriracha sauce
3 dried apricots, chopped into small pieces
1/2 tsp salt
2 tbsp cooking oil
1 shallot, chopped
2 cloves garlic, sliced
1 inch piece of ginger, peeled, sliced
1 inch piece of Lemongrass, tender inner portions only
½ tbsp garam masala
½ tsp curry powder
2-3 tbsp water or coconut milk (preferred)
  1. Cut the Mahi Mahi Filet into cubes (photo)
    Season with the Garam Masala and curry powder. Let marinate in the refrigerator until ready to cook.
  2. Mix the next 6 ingredients for the sauce and store in refrigerator until ready to prepare.
  3. In a wok or frying pan, sauté the chopped shallot, sliced garlic, ginger root and lemon grass in oil until it starts to release their fragrances. Remove from oil and put in a small chopper along with the sauce mixture from the refrigerator, and the water or coconut milk. Puree until it forms a smooth paste.
  4. Over high heat, sear the fish cubes in the oil until the Masala starts to smell. Add the pureed sauce. Cover and simmer for about 5-10 minutes or until cooked to your taste.

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