About this recipe:A super-delicious Carribean inspired fish dish, which will make your tastebuds sing with delight. It has the perfect combination of sweet, spiciness and tanginess. Marinated mahi mahi is grilled, then served with coconut rice and mango salsa.
2 tablespoons olive oil
1 1/2 teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons crushed chillies
1 teaspoon fresh ground black pepper
1/2 teaspoon finely chopped fresh root ginger
2 tablespoons chopped spring onion
salt to taste
4 (115g) mahi mahi fish fillets
380g uncooked jasmine rice
1 cube chicken stock
3/4 (400ml) tin coconut milk
2 tablespoons caster sugar
1 1/2 teaspoons butter
1 1/2 tablespoons caster sugar
250g fresh mango, cubed
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Whisk together the olive oil, soy sauce, lemon juice, garlic, crushed chillies, black pepper, ginger, spring onion and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with cling film and marinate in the refrigerator for 1 hour.
Preheat the grill and set a rack about 20cm from the heat source.
Bring the rice, water, chicken stock and 15g butter to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir and simmer uncovered until the rice has absorbed most of the coconut milk.
While the rice is cooking, remove the mahi mahi from the marinade and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Grill until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of foil.
Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a frying pan over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.