This tender, flaky and delicious Mahi Mahi is the main attraction of this seafood dish. It’s served over basmati rice with a mouth-watering lemongrass coconut cream sauce. It’s also served with a side of shrimp and a bok choy stir-fry. Fancy, easy and delicious. Seafood at its finest.
A friend and I got together for a dinner night recently. We made this delicious seafood dish. My friend fondly remembers eating a Mahi Mahi dish with a similar sauce while she worked at a resort/restaurant. It was her favorite. She wanted to see if we could remake it. We set to the task and successfully made a version of it. It’s now one of my favorites.
After trying this, instantly I wanted to make it again and develop the recipe to document its yumminess.
Can you use a different type of fish?
Yes. You can use salmon or another type of fish of your preference. It will be as delicious with the cream sauce.
Can you use this cream sauce with other dishes?
Yes. This lemongrass coconut cream sauce sauce not only can be served with this dish but it goes well with any other seafood dishes such as scallops, salmon, crab cakes, etc.
This sauce isn’t thick. It’s quite smooth and very savory. It has the perfect blend of lemongrass, coconut milk, and ginger.
Do you have to make the Bok Choy Stir-Fry?
No. It’s a nice recommended vegetable side. It adds depth to this dish. Any other vegetable side would work well too.
Baked Mahi Mahi & Shrimp with Lemongrass Coconut Cream Sauce
Ingredients
For Mahi Mahi & Shrimp:
- 2 Tbsp olive oil
- 4 (1 inch thick each) mahi mahi fish filets
- 1 lb shrimp, raw or frozen
- Kosher salt and ground pepper, to taste
For Lemongrass Coconut Cream Sauce:
- 1 (16 oz) can coconut milk
- 2 lemongrass stalks, cut into 1-inch pieces
- 2 ginger pieces, peeled and sliced into 1/2-inch rounds
- 4 cloves garlic, minced
- 4 Tbsp fish sauce
- 1 1/2 Tbsp brown sugar
- 1 1/2 tsp soy sauce
- 1/2 tsp ground turmeric
- fresh or dried parsley, for garnish
- ground pepper, to taste
For Rice:
- 1-2 cups basmati rice
- 1-2 cups water
For Bok Choy Stir-fry:*
- 2 Tbsp olive oil
- 3-4 stalks bok choy, chopped
- 2 red bell peppers, sliced
- 1 pkg cremini mushrooms, sliced
- Kosher salt and ground pepper, to taste
Instructions
For Mahi Mahi & Shrimp:
- Preheat oven to 400ºF. Prepare a baking sheet. Prepare seafood. Pat Mahi Mahi dry with a paper towel.
- Place Mahi Mahi and shrimp on baking sheet. Drizzle olive oil over fish and shrimp. Season with kosher salt and ground pepper.
- Place into oven. Bake at 400ºF for 8 minutes or until done. Do not overcook.
For Lemongrass Coconut Cream Sauce:
- While seafood is cooking, prepare the cream sauce. In a medium saucepan, add coconut milk. Bring to a boil.
- Add lemongrass, ginger, garlic, fish sauce, brown sugar, soy sauce and ground turmeric. Stir together until well combined. Simmer ingredients for 10 minutes.
- After 10 minutes, drain out all of the solids into a colander. Pour sauce back into saucepan. Set aside.
For Rice:
- Remove seafood from the oven. Allow to cool for 2-3 minutes.
- Prepare the basmati rice. In another saucepan (or rice cooker), add rice and cook according to package instructions.
For Bok Choy Stir-Fry:*
- In a large skillet, heat olive oil on medium-high heat. Add bok choy, red bell peppers and mushrooms. Cook for about 5-7 minutes until vegetables are softened. Set aside.
For Serving:
- Serve Mahi Mahi over basmati rice with shrimp and bok choy stir-fry on the side. Pour cream sauce over the top of Mahi Mahi and shrimp. Garnish with fresh (or dried) parsley. Season with more ground pepper, if desired.
Notes
- Bok Choy Stir-Fry* (see recipe above) (optional)
- Other Vegetable Sides also work well.
- White Rice
