Sous Vide Mahi-Mahi Recipe 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 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.

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

1. 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.
2. 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. 
3. In a medium saucepan, whisk together the unsweetened coconut milk, lime juice, Thai red curry paste, sugar, minced fresh ginger and fish sauce.
4. Bring the mixture to a boil and reduce to a simmer, stirring occasionally until sauce thickens and reduces by half. About 8 minutes.
5. Turn off the heat and remove the pan from heat.
6. Stir in the cilantro and chopped green onions. Season with salt and pepper to taste.
7. Place the Mahi- mahi filets in a vacuum sealer bag, leaving space between the filets.
8. Scoop out ¼ 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.
9. 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.
10. 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.
11. Place the lid on the Souspreme, lock it and open the vent.
12. The cook time will start once the machine has come to temperature. 
13. 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.
14. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.

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 sourced 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.

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

Mahi-Mahi with Thai Coconut Curry Sauce Tips:

1. Use a microplane grater to grate the garlic, zest the lime and grate the ginger. The fine texture is perfect for this dish.
2. To add more heat to this recipe, add an additional teaspoon of Thai red curry paste to the sauce.
3. For a thicker sauce, reduce the sauce further. You will have less sauce but the flavors will be more concentrated.

Sides to choose from:

Mahi-Mahi with Thai Coconut Curry Sauce

Sarah Mock

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.

4.82 from 11 votes

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Note From Sarah

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Prep time for the recipePrep Time 20 minutes mins

Cook time for the recipeCook Time 30 minutes mins

total time to prep and cook the recipe.Total Time 50 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine Thai

Makes 4 servings

Per Serving 256 kcal

HELPFUL KITCHEN TOOLS

FoodSaver Vacuum Sealer

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Sous Vide Water Bath

Lid for Sous Vide Container

Sous Vide Rack

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 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

US CustomaryMetric

Instructions

 

• Preheat the water 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 ¼ 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

Video

Notes

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.

Nutrition

Serving: 1Calories: 256kcalCarbohydrates: 17gProtein: 39gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 149mgSodium: 390mgFiber: 1gSugar: 2g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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Adapted from Taming Of The Spoon

published May 9, 2019

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.