Mahi-mahi with Thai Coconut Curry Sauce



  • 1/2 can of unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 2 tablespoon Thai red curry paste
  • 2 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 1 teaspoon garlic seasoning
  • 1 teaspoon fish sauce
  • 2 tablespoons minced green onions (more for garnishing after plating)
  • 1 pound of mahi-mahi fillets (sliced into 4 pieces)
  • This dish should be served with steam rice or quinoa & rice mix (basmati, wild and jasmine rice mix)


  1. Combine the coconut milk, lime juice, red curry paste, garlic, fish oil, salt together in a bowl, green onions and mix. Scoop out 1/4 cup of the sauce to brush the fish with later.
  2.  Pour the remaining mix in a sauce pan and bring to a boil over medium high heat. Simmer  for 8 to 9 minutes until sauce thickens slightly. 
  3. Remove the sauce from heat; stir in green onions. Set aside to cool slightly. Season sauce with salt and pepper.
  4. Preheat oven to 400 degrees. Season fish with salt and pepper then brush each pieces of fish with the 1/4 cup of sauce you set aside from earlier. Bake the fish in the oven for 15 minutes.

  5. Once the fish is ready, serve with rice and pour some of the remaining sauce over the fish. Sprinkle with additional green onions if needed.

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