Mahi-mahi with Thai coconut curry sauce is an easy fish recipe that is full of Thai inspired flavors. This sous vide Mahi-mahi recipe will be cooked to perfection every time. Not overpowering with heat, this is the perfect dish if you are introducing Thai flavors to your family.
Be sure to check out my complete collection of sous vide recipes.
Do I use fresh or frozen Mahi-mani filets for this recipe?
I love to use fresh fish whenever possible but fresh is not always possible for everyone. Frozen Mahi-mahi filets will work well for this recipe. Do your best to make sure your fish is sustainably soured and responsibly caught.
Can this recipe be made ahead?
If you are looking to do batch cooking or add this recipe to your weekly meal prep plan, I would advise to make the sauce ahead and get the fish filets sealed in the vacuum bags. Once the fish is in the bags, it is ready to be frozen for use at a future time. If you are using frozen fillets, there is no need to thaw and then refreeze the fish. Just add cooled sauce to the freezer bag along with the Mahi, vacuum and seal.
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
Can this recipe be made with another type of fish?
I would make this recipe with a sea bass or even a tilapia. If you are unsure of what fish to substitute for the Mahi-mahi, ask the seafood manager at your grocery store to suggest a mild, meaty white fish in place of the Mahi. If you find a sea bass at a great price, grab a few extra steaks and try my personal favorite is Sous Vide Sea Bass recipe, sea bass with roasted tomatoes, olives, corn and capers
Do I need a sous vide circulator or sous vide machine for this recipe?
If you don’t have a sous vide circulator or machine this recipe can be cooked in a countertop multi cooker, BUT be sure that it has an integrated Sous Vide function. Most countertop multi cookers do not have this functionality. The Souspreme Multi Pot by Fissler, you know…. the German company known for their pressure cookers and premium cookware, makes sous vide cooking easy and approachable for the home cook.
Does the Souspreme Multi Pot have other features besides Sous vide?
The Souspreme is a multi cooker, with 18 one-touch cooking programs, from steaming to sautéing to sous vide, fermenting and many more. This one countertop appliance is perfect for soups, meats, stews, poultry, grains, beans, chili, yogurt, dough and cake—the possibilities are endless!
Souspreme Multi Pot Tips for Sous Vide:
- Start with hot tap water. This will cut down on the heat time of the sous vide function. Most household hot water is around 120.
- Close the lid on the Souspreme while the machine comes to temperature.
- Vacuum seal the fish instead of using the water displacement method. The Souspreme will need to have the lid on to cook and there is not a place to clip the bag.
- Listen for the three beeps.This is the indicator that the Souspreme is at temperature and ready for your fish to be place in the water bath.
Mahi-mahi with Thai Coconut Curry Sauce ingredients:
- Mahi-mahi Filets
- unsweetened coconut milk
- fresh lime juice plus zest of 1 lime
- Thai red curry paste
- sugar
- fresh ginger, peeled and minced
- garlic cloves, minced
- fish sauce
- fresh cilantro, chopped plus more for garnish
- scallions, minced plus more for garnish
- Rice
How to make sous vide Mahi-mahi with Thai Coconut Curry Sauce
- Preheat the Souspreme to 140 and while it is coming to temperature, prepare the sauce and seal the fish. To preheat, press the sous vide button on the Souspreme and immediately press it again until the temperature reaches 140.
- Press the -/+ button to set the cook time. Set the cook time to 30-60 minutes. the beauty and ease of sous vide is there is a grace period when it comes to the cooking time.
- In a medium saucepan, whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger and fish sauce.
- Bring the mixture to a boil and reduce to a simmer, stirring occasionally until sauce thickens and reduces by half. About 8 minutes.
- Turn off the heat and remove the pan from heat.
- Stir in the cilantro and chopped green onions. Season with salt and pepper to taste.
- Place the Mahi- mahi filets in a vacuum sealer bag, leaving space between the filets.
- Scoop out 1/4 cup of the sauce and add to the bag with the mahi filets. Save the remainder of the sauce to reheat and serve with the fish.
- Use a vacuum sealer to remove the air from the bag and seal the bag before the sauce reaches the edge of the bag. Double seal if desired.
- Once the Souspreme has come to temperature, Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot. Make sure the water is covering the bag.
- Place the lid on the Souspreme, lock it and open the vent.
- The cook time will start once the machine has come to temperature.
- At the end of the cook time, carefully remove the bag from the Souspreme and cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates.
- Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.
Mahi-Mahi with Thai Coconut Curry Sauce Tips:
- Use a microplane grater to grate the garlic, zest the lime and grate the ginger. The fine texture is perfect for this dish.
- To add more heat to this recipe, add an additional teaspoon of Thai red curry paste to the sauce.
- For a thicker sauce, reduce the sauce further. You will have less sauce but the flavors will be more concentrated.
Mahi-Mahi with Thai Coconut Curry Sauce
Mahi-mahi with Thai coconut curry sauce is an easy fish recipe that is full of Thai inspired flavors. This sous vide Mahi-mahi recipe will be cooked to perfection every time. Not over powering with heat, this is the perfect dish if you are introducing Thai flavors to your family.
Ingredients
- 4 (4-ounce) Mahi-mahi Filets
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 tablespoon fresh lime juice plus zest of 1 lime
- 1 tablespoon Thai red curry paste
- 1 teaspoon sugar
- 4 teaspoons fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 teaspoon fish sauce
- 2 tablespoons fresh cilantro, chopped plus more for garnish
- 2 tablespoons scallions, minced plus more for garnish
- 1 cup Rice
Instructions
- Preheat the Souspreme to 140 and while it is coming to temperature, prepare the sauce and seal the fish. To preheat, press the sous vide button on the Souspreme and immediately press it again until the temperature reaches 140.
- Press the -/+ button to set the cook time. Set the cook time to 30-60 minutes. the beauty and ease of sous vide is there is a grace period when it comes to the cooking time.
- In a medium saucepan, whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger and fish sauce.
- Bring the mixture to a boil and reduce to a simmer, stirring occasionally until sauce thickens and reduces by half. About 8 minutes.
- Turn off the heat and remove the pan from heat.
- Stir in the cilantro and chopped green onions. Season with salt and pepper to taste.
- Place the Mahi- mahi filets in a vacum sealer bag, leaving space between the filets.
- Scoop out 1/4 cup of the sauce and add to the bag with the mahi filets. Save the remainder of the sauce to reheat and serve with the fish.
- Use a vacum sealer to remove the air from the bag and seal the bag before the sauce reaches the edge of the bag. Double seal if desired.
- Once the Souspreme has come to temperature, Place the sealed fish in the stainless steel bowl of the Souspreme Multi-pot. Make sure the water is covering the bag.
- Place the lid on the Souspreme, lock it and open the vent.
- The cook time will start once the machine has come to temperature.
- At the end of the cook time, carefully remove the bag from the Souspreme and cut open the bag, tipping out the fish and sauce onto a serving platter or individual plates.
- Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.
Notes
Souspreme Multi Pot Tips for Sous Vide:
- Start with hot tap water. This will cut down on the heat time of the sous vide function. Most household hot water is around 120.
- Close the lid on the Souspreme while the machine comes to temperature.
- Vacum seal the fish instead of using the water displacement method. The Souspreme will need to have the lid on to cook and there is not a place to clip the bag.
- Listen for the three beeps.This is the indicator that the Souspreme is at temperature and ready for your fish to be place in the water bath.
Mahi-Mahi with Thai Coconut Curry Sauce Tips:
- Use a microplane grater to grate the garlic, zest the lime and grate the ginger. The fine texture is perfect for this dish.
- To add more heat to this recipe, add an additional teaspoon of Thai red curry paste to the sauce.
- For a thicker sauce, reduce the sauce further. You will have less sauce but the flavors will be more concentrated.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 256 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 149mg Sodium: 390mg Carbohydrates: 17g Fiber: 1g Sugar: 2g Protein: 39g
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Taryn says
The coconut curry sauce is SO good. I could seriously drink it. lol.
Dara Michalski says
Mahi mahi is one of my favorite white fishes to cook and eat, and this Thai curry sauce complements it perfectly!
Warren says
I love the flavors in the sauce. I did ad a touch more hot sauce for my taste. Keep the recipes coming.
Zipporah says
You were right! The Mahi came out perfect! I added a bit more spice but the sauce is a great base.
Sarah says
Zipporah,
I am so glad you loved this recipe.
Lenard says
So. GOOD. So good. I am a big fan of mahi mahi and this recipe has the perfect balance of Thai flavors for my beginner tastebuds.