Recipe courtesy of Richard Smith
Total:
2 hr 5 min
Active:
2 hr 5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Coconut Curry Sauce:
  • 4 cloves garlic, smashed
  • 2 green onions, chopped 
  • 2 shallots, minced 
  • One 1-inch piece fresh ginger, minced or grated 
  • 1 stalk lemongrass, smashed and chopped 
  • 2 tablespoons peanut oil 
  • 1 Thai chile chopped 
  • 1 tablespoon red Thai curry paste 
  • 2 sprigs fresh thyme 
  • 1 teaspoon whole coriander seeds 
  • 6 tablespoons brown sugar 
  • 1 cup vermouth 
  • 2 cups chicken stock 
  • Two 14-ounce cans coconut milk 
  • 1/2 cup cilantro leaves, chopped
  • 1 lemon, juiced 
  • Salt 
Guava Glaze:
  • 1 1/2 cups guava paste
  • 1/4 cup soy sauce 
  • 1 tablespoon chopped fresh ginger
  • 1 small jalapeno, seeds removed then chopped 
Coconut Bamboo Rice:
  • 2 cups bamboo rice
  • 1 cup coconut milk 
Mahi-Mahi and Tempura Bok Choy:
  • 1 quart plus 1 tablespoons vegetable oil
  • Four 7-ounce pieces fresh mahi-mahi 
  • 4 pieces baby bok choy 
  • 2 cups tempura batter mix, homemade or store-bought 
  • Ice water 

Directions

Special equipment: a fine sieve and deep-fry thermometer

For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemongrass with the peanut oil over medium heat for a couple of minutes until fragrant. Add the chile and curry paste and continue to cook for a few minutes more, stirring to incorporate. Next, put in the thyme, coriander and brown sugar and cook for 2 more minutes. Deglaze with the vermouth and continue to cook. When it has cooked completely dry, add the chicken stock and simmer until reduced by half, about 10 minutes.

Pour in the coconut milk, increase the heat to high, bring to a boil and then remove the sauce from the heat. Let cool at room temperature. Puree the sauce in a blender and strain it through a fine sieve. Reheat the sauce when needed and finish it with fresh cilantro, lemon juice and salt.

For the guava glaze: Warm the guava, soy sauce, ginger and jalapeno in a big pot over low heat for 10 minutes, whisking occasionally, to create a smooth glaze. Pour into a blender and run on high speed for 2 minutes. Press the glaze through a fine strainer and keep refrigerated until needed.

For the coconut bamboo rice: Combine the rice, coconut milk and 1 cup water in a stockpot and bring to a boil over high heat. Cook until the liquid has evaporated and you can see the surface of the rice. Then cover the rice, reduce to low heat and cook for 15 minutes. Fluff with a fork then keep warm until serving.

For the mahi-mahi and tempura bok choy: Preheat the oven to 350 degrees F. and heat 1 quart of the vegetable oil in a saucepan to about 350 degrees F.

Heat the remaining 1 tablespoon of oil in a medium skillet over high heat until smoking. Pan sear the mahi-mahi on one side until golden brown, about 2 minutes. Flip the mahi- mahi, transfer the skillet to the oven and roast. While the fish is in the oven, mix the tempura batter with the recommended amount of ice water. Cut the bok choy pieces in half and dip in the tempura batter. Place the coated bok choy in the 350 degree F. oil until golden brown, 3 to 4 minutes, then remove and dry on paper towels.

After about 4 minutes, remove the fish from the oven and generously glaze the surface of the fish with the guava glaze. Place the fish back into the oven for 1 minute to let the glaze set, and then remove. 

Place the coconut bamboo rice in the center of a plate with the tempura bok choy cascading off the rice. The guava-glazed mahi-mahi goes directly on top of the rice. Pour the coconut curry sauce around the dish. Repeat with the remaining fish, vegetables, rice and sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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