Miso Curried Mahi Mahi with Spinach
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ¼ cup white miso paste
  • 1 15 oz can full fat coconut milk
  • 2 tbsp grated ginger
  • 2 tbsp minced shallot
  • 2 tsp grated lemongrass
  • 1 tbsp minced garlic
  • 12 oz mahi mahi, cut into 2 inch pieces
  • 3 cups baby spinach, washed thoroughly and spun dry
  • 2 tbsp fresh lime juice (approximate juice of 1 lime)
  • zest from 1 lime
  • ¼ cup cilantro, roughly chopped
  • ¼ cup thai basil, chiffonade
Instructions
  1. In a large pot or wok, heat 2 tablespoons of peanut oil over Medium-High heat.
  2. Add the shallot, ginger, garlic, and lemongrass, cooking until slightly softened and fragrant, approximately 3 minutes.
  3. Add the miso paste and cook until slightly caramelized, approximately 3 minutes.
  4. Add the coconut milk, lime zest, and ½ can of water, stirring to incorporate all the ingredients.
  5. Reduce the mixture by ⅓ to ½ at a heavy simmer, stirring regularly, approximately 5 to 8 minutes.
  6. Reduce heat the Medium/Medium-Low to a light simmer and add the fish and cover.
  7. Poach the fish(and if using, bok choy) in the sauce until done, approximately 7 to 9 minutes.
  8. If using spinach, add the spinach and cook until wilted, approximately 1 to 2 minutes.
  9. Add the lime juice and Thai basil, stirring to incorporate, and serve over rice or rice noodles with additional Thai basil and cilantro on top.
Notes
This recipe is adapted from this NYT recipe by Kay Chun.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/08/07/miso-curried-cod-with-spinach/