PUBLISHED 02/06/2008
LAST UPDATED 02/06/2008
By Richard Sandoval
Ingredients
2 8-oz Filets of Mahi-Mahi, sashimi quality (skinned and cubed)
3 oz Malibu Rum
1/2 oz Red Thai Curry Paste (1 Tb)
2 oz Ketchup (1/4 cup)
1 oz Coconut Milk (unsweetened) (2 TB)
1 oz Chili Sauce (2 TB)
1 Tbs Chopped Ginger (Fine)
1 Tbs Chopped Lemongrass (Fine)
1 Tbs Chopped Cilantro (Fine)
1 Tbs Extra Virgin Olive Oil
Method
1. Mix the rum, curry paste, ketchup, coconut milk and chili sauce in a medium bowl; reserve
2. Add the olive oil into a heated saute pan and sautee ginger and lemongrass (about two minutes)
3. Add reserved ingredients and simmer 5 minutes to meld the flavors and reduce the rum
4. Remove from heat and cool
5. In a large bowl, mix together curry paste mixture, mahi mahi and cilatntro making sure to coat fish evenly
6. Serve in individual bowls or cocktail glasses and enjoy
Serves 4.
Nutrition info
220 calories
22 g protein (39.9% total calories)
13 g carbs (23.1% total calories)
6 g fat (24.3% total calories)
