Sir_Loin_of_Beef
Chef Extraordinaire
Sir Loin that recipe for Mahi-Mahi with Coconut Caramel Sauce looks fantastic! In fact the sauce looks like one that could enhance other dishes too. Is that your own personal recipe that you created yourself? (I want to add a credit in my saved copy.)
I was going to have Kung Pao Shrimp but in reading Sir Loin's sauce recipe I realized that I forgot to buy fresh ginger, so now I'm debating going back to the store or having a steak instead.
I first had the mahi-mahi in coconut caramel sauce at Ana Mandara in San Francisco about 5 or 6 years ago. They have since removed it from the menu for some unknown reason. I used to belong to an international chef's message board and it took myself and three other chefs to perfect the sauce. I kept getting ice cream syrup until one of the chef's found and old Vietnamese recipe for caramel sauce for fish with nuoc mam (Vietnamese fish sauce) in the ingredients, which didn't sound very appetizing on ice cream. Then all I had to do was to replace the water in the recipe with coconut milk to duplicate the dish I had at Ana Mandara.
BTW if you're ever in San Francisco and looking for a dinner spot, I highly recommend Ana Mandara. Exceptional take on Vietnamese cuisine by an outstanding chef, a French Colonial Mansion dining room designed by a Hollywood set designer (Chef Khai Duong's business partners are Don Johnson and Cheech Marin) and the prices are reasonable for such outstanding cuisine. The restaurant is located in Ghirardelli Square, adjacent to Fisherman's Wharf.