Mahi-mahi with Thai coconut curry sauce is a simple fish recipe with Thai flavors.
Every time, this sous vide Mahi-mahi recipe will be cooked to perfection. This dish is ideal for introducing Thai flavors to your family because it is not overpoweringly hot.
DO I USE FRESH OR FROZEN MAHI-MANI FILETS FOR THIS RECIPE?
When possible, I prefer to use fresh fish, but this is not always possible for everyone. This recipe works well with frozen Mahi-mahi filets.
Make every effort to ensure that your fish is sustainably sourced and responsibly caught.
CAN THIS RECIPE BE MADE AHEAD?
If you want to batch cook or add this recipe to your weekly meal prep plan, I recommend making the sauce ahead of time and vacuum sealing the fish filets.
Once the fish has been placed in the bags, it is ready to be frozen for later use.
There is no need to thaw and then refreeze the fish if you are using frozen fillets. Simply place the cooled sauce in the freezer bag with the Mahi, vacuum seal, and freeze.
CAN THIS RECIPE BE MADE WITH ANOTHER TYPE OF FISH?
- Difference Between Pork Rib and Beef Rib
- Why Is Wagyu Beef So Expensive?
- Why Is Jerky Beef So Expensive?
This recipe would work well with sea bass or tilapia. If you’re not sure what fish to use in place of the Mahi-mahi, ask your grocery store’s seafood manager to recommend a mild, meaty white fish.
If you find a good deal on a sea bass, buy a few extra steaks and try my Sous Vide Sea Bass recipe, which combines sea bass with roasted tomatoes, olives, corn, and capers.
DO I NEED A SOUS VIDE CIRCULATOR OR SOUS VIDE MACHINE FOR THIS RECIPE?
If you don’t have a sous vide circulator or machine, you can cook this recipe in a countertop multi cooker; however, make sure it has an integrated Sous Vide function.
This feature is not available on the majority of countertop multi cookers. You know, the Fissler Supreme Multi Pot.
The German company known for their pressure cookers and high-quality cookware makes sous vide cooking simple and approachable for the home cook.
DOES THE SOUSPREME MULTI POT HAVE OTHER FEATURES BESIDES SOUS VIDE?
The Souspreme is a multi-cooker that has 18 one-touch cooking programs that range from steaming to sautéing to sous vide, fermenting, and many more.
This one countertop appliance is ideal for soups, meats, stews, poultry, grains, beans, chili, yogurt, dough, and cake—the list goes on!
SOUSPREME MULTI POT TIPS FOR SOUS VIDE:
- Begin with a cup of hot tap water. This reduces the heat time of the sous vide function. The average household hot water temperature is around 120 degrees Fahrenheit.
- While the machine is heating up, close the lid on the Souspreme.
- Instead of using the water displacement method, vacuum seal the fish. The Souspreme will need to cook with the lid on, and there is no place to clip the bag.
- Wait for three beeps to indicate that the Souspreme has reached temperature and is ready for your fish to be placed in the water bath.
INGREDIENTS YOU’LL NEED:
- Filets of mahi-mahi
- coconut milk (unsweetened)
- 1 lime zest plus fresh lime juice
- Red curry paste from Thailand
- peeled and minced fresh ginger
- minced garlic cloves
- sauce de poisson
- chopped fresh cilantro, plus more for garnish
- minced scallions, plus more for garnish
HOW TO MAKE SOUS VIDE MAHI-MAHI WITH THAI COCONUT CURRY SAUCE
- Preheat the Souspreme to 140°F and prepare the sauce and seal the fish while it is heating up. To preheat, press the sous vide button on the Souspreme twice quickly until the temperature reaches 140.
- To set the cook time, use the -/+ buttons. Set the timer for 30-60 minutes. The beauty and convenience of sous vide cooking is that there is a grace period when it comes to cooking time.
- Whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger, and fish sauce in a medium saucepan.
- Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the sauce thickens and reduces by half. Approximately 8 minutes.
- Remove the pan from the heat and turn it off.
- Mix in the cilantro and green onions. Season to taste with salt and pepper.
- Place the Mahi-mahi filets in a vacuum sealer bag, leaving some space between them.
- 1/4 cup of the sauce should be added to the bag with the mahi filets. The remaining sauce can be reheated and served with the fish.
- Remove the air from the bag with a vacuum sealer and seal the bag before the sauce reaches the bag’s edge. If desired, double-seal the envelope.
- Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot once the Souspreme has reached temperature. Check that the bag is completely submerged in water.
- Close the Souspreme’s lid, lock it, and open the vent.
- Once the machine has reached temperature, the cooking time will begin.
- Remove the bag from the Souspreme and carefully cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates at the end of the cook time.
- Serve the fish with the remaining sauce and hot rice. If desired, top with additional cilantro and scallions.
MAHI-MAHI WITH THAI COCONUT CURRY SAUCE TIPS:
- Grate the garlic, zest the lime, and grate the ginger with a microplane grater. This dish benefits from the fine texture.
- Add an additional teaspoon of Thai red curry paste to the sauce to increase the heat.
- Reduce the sauce even more for a thicker sauce. Although there will be less sauce, the flavors will be more concentrated.
Frequently Asked Questions
What temperature should I sous vide mahi mahi?
Fill a large pot halfway with water and immerse a sous vide immersion cooker in it. Set the temperature to 125 degrees Fahrenheit (52 degrees Celsius) per the manufacturer’s instructions. Cut the mahi mahi fillet into four equal pieces. Season with salt and pepper to taste.
How is mahi mahi supposed to be cooked?
It’s a delicious, less expensive alternative to halibut that can be grilled, broiled, or even fried. However, one of our favorite ways to prepare it is to simply pan-sear it, allowing the flavors and flaky texture to shine through. Searing it in a pan also allows you to make a buttery, lemony sauce to pour over the fish.
What is the best fish to sous vide?
Almost any type of fish tastes great when cooked sous vide, and you have more control over the final result thanks to the various temperature settings. I’ll list the best fish for sous vide in this guide, including salmon, halibut, cod, grouper, and tuna.
What temperature do you sous vide fish?
Cook at 143°F for well-done fish; between 140°F and 142°F for medium fish; and between 135°F and 139°F for rare fish. Oil-rich fish is the clear winner in terms of flavor, color, and heart-healthiness.