|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
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)Method
- Cut the Mahi Mahi Filet into cubes (photo)
- Mix the next 6 ingredients for the sauce and store in refrigerator until ready to prepare.
- 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.
- 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.