Mahi-Mahi in Coconut Caramel Sauce

[Sir_Loin_of_Beef]

Ingredients:

• 4 mahi-mahi fillets, 6oz each
• ½ cup all-purpose flour

Marinade​

• ¼ cup sesame oil
• ¼ cup lemon juice
• ¼ cup lite soy sauce
• ¼ cup hoi sin sauce
• 2 tsp turbinado or demerara sugar
• 1 Tbs chili garlic sauce
• 2 tsp Chinese five spice
• 1 tsp ground ginger

Sauce​

• 2 cups turbinado or demerara sugar
• 1½ cups coconut milk
• 3 Tbs Asianfish sauce
• ¼ cup minced shallots
• 1 Tbs minced fresh ginger
• 1 tsp garlic, minced
• ¼ tsp red pepper flakes
• Fresh ground black pepper
• 2 scallions, white and green parts, sliced very thin

Instructions:

In a medium mixing bowl, whisk the marinade ingredients together. Put the mahi-mahi fillets into a large zippered plastic bag. Pour in the marinade, squeeze out the air, zip the bag closed and allow the mahi-mahi to marinate in the refrigerator for 1 to 4 hours. Remove the mahi-mahi from the bag, pat it dry with paper towels and discard the marinade.

Dredge the fillets in flour and grill them, turning once, until they flake easily with a fork.

Place the sugar in a 10-inch frying pan over medium heat. Whisk the sugar until it is melted and dark amber colored, 3 to 5 minutes. Add ½ cup coconut milk to the melted sugar; the mixture will bubble vigorously. Stir the mixture over medium heat until the caramelized sugar is completely dissolved. Add the fish sauce, shallots, ginger, garlic, and remaining coconut milk and stir over medium-high heat until the sauce is the desired thickness. Pour the sauce over the plated fish fillets, then garnish each one with green onions and add fresh ground black pepper to taste.

 

[Silversage]

Ingredients:

• 4 mahi-mahi fillets, 6oz each
• ½ cup all-purpose flour

Marinade​

• ¼ cup sesame oil
• ¼ cup lemon juice
• ¼ cup lite soy sauce
• ¼ cup hoi sin sauce
• 2 tsp turbinado or demerara sugar
• 1 Tbs chili garlic sauce
• 2 tsp Chinese five spice
• 1 tsp ground ginger

Sauce​

• 2 cups turbinado or demerara sugar
• 1½ cups coconut milk
• 3 Tbs Asianfish sauce
• ¼ cup minced shallots
• 1 Tbs minced fresh ginger
• 1 tsp garlic, minced
• ¼ tsp red pepper flakes
• Fresh ground black pepper
• 2 scallions, white and green parts, sliced very thin

Instructions:

In a medium mixing bowl, whisk the marinade ingredients together. Put the mahi-mahi fillets into a large zippered plastic bag. Pour in the marinade, squeeze out the air, zip the bag closed and allow the mahi-mahi to marinate in the refrigerator for 1 to 4 hours. Remove the mahi-mahi from the bag, pat it dry with paper towels and discard the marinade.

Dredge the fillets in flour and grill them, turning once, until they flake easily with a fork.

Place the sugar in a 10-inch frying pan over medium heat. Whisk the sugar until it is melted and dark amber colored, 3 to 5 minutes. Add ½ cup coconut milk to the melted sugar; the mixture will bubble vigorously. Stir the mixture over medium heat until the caramelized sugar is completely dissolved. Add the fish sauce, shallots, ginger, garlic, and remaining coconut milk and stir over medium-high heat until the sauce is the desired thickness. Pour the sauce over the plated fish fillets, then garnish each one with green onions and add fresh ground black pepper to taste.

This looks like my kind of recipe. Just 1 question - 1 to 4 hours seems like a long time to marinate fish. How was the texture? Did the long marinating time make it mushy?

 

[Sir_Loin_of_Beef]

4 hours is the maximum time for the fish to not turn mushy. I usually forget I am going make this and wait until the last minute, so I only get to marinate for 1 hour, max.