Miso Curried Mahi Mahi with Spinach
- 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
- In a large pot or wok, heat 2 tablespoons of peanut oil over Medium-High heat.
- Add the shallot, ginger, garlic, and lemongrass, cooking until slightly softened and fragrant, approximately 3 minutes.
- Add the miso paste and cook until slightly caramelized, approximately 3 minutes.
- Add the coconut milk, lime zest, and ½ can of water, stirring to incorporate all the ingredients.
- Reduce the mixture by ⅓ to ½ at a heavy simmer, stirring regularly, approximately 5 to 8 minutes.
- Reduce heat the Medium/Medium-Low to a light simmer and add the fish and cover.
- Poach the fish(and if using, bok choy) in the sauce until done, approximately 7 to 9 minutes.
- If using spinach, add the spinach and cook until wilted, approximately 1 to 2 minutes.
- 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/08/07/miso-curried-cod-with-spinach/
3.5.3251