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Plate of mahi-mahi with Thai coconut curry sauce and steamed rice.

Mahi-mahi with Thai Coconut Curry Sauce

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  • Author: Nguyet Vo
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Thai


Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste.


  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • 2 tablespoons minced scallions plus more for serving
  • 4 (6-ounce) mahi-mahi fillets (or other firm white fish such as grouper)
  • Steamed rice for serving


  1. Make sauce. Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper.
  2. Reserve some sauce. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
  3. Prep oven and pan. Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  4. Prep fish.Ā Place fish fillets on prepared baking sheet. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce.
  5. Bake. Cook fish in oven until opaque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.


  • Recipe adapted from Bon AppĆ©tit, July 2010.
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