Mahi Mahi Bang Bang
From the Hawaiian, mahi mahi translates to "very strong," which, of course, is what you'll become if you include plenty of fresh fish in your diet. From the English, bang bang refers to the fireworks that will be going off in your mouth from the sassy Thai sweet chili mayonnaise that sauces up these delightfully tender pieces of fish.
Interestingly enough, in Maori, mahimahi translates to the act of procreation, which might make the entire name of this dish redundant. Whatever it's called, these fish have long been prized the world over for their exceptional flavor and nutritional value. There are pieces of artwork dating back to the Minoan civilization displaying fisherman with large hauls of mahi mahi.
Like most fish, if you aren't eating it raw, it's best to keep the preparation very simple. Here, the fish get lightly fried, while the majority of the preparation happens with the sauce. You can find lots of Thai sweet chili sauces in the stores, but one look at the ingredient list should be all you need to put it back on the shelf. You can use leftover sauce for simple roast or bbq chicken, but I bet after making this once, you'll want to make it again! Here's what you need:
Mahi Mahi - What a delightful fish. Semi-mild in flavor, not too heavy or light.
Flour Mix - For the frying of these fish, you'll want a mix of coconut flour and arrowroot. It's just a light dusting, for this isn't a crunchy, heavily breaded dish.
Coconut Oil - For frying, of course.
Sauces - A mix of your favorite mayo (or my homemade mayo!) with a homemade Thai sweet chili sauce. A touch of sriracha or hot sauce gives an added punch of flavor, but that can be optional for sensitive stomachs.
Garnish - Lettuce on bottom and scallions on top.
complete instructions below
Mahi Mahi Bang Bang
Yield: 2-4 servings
Prep: 10 min
Cook: 15 min
Ready: 25 min
1/2 cup mayonnaise, try my recipe HERE
1/4 cup Thai Sweet Chili Sauce (see below)
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound cubed Mahi Mahi loin (@ 1 inch squares)
1/4 cup arrowroot
1/4 cup coconut flour
Coconut oil for frying the cubes
Lettuce and chopped scallions for garnish
Thai Sweet Chili Sauce
3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, seeds removed
1/4 cup vinegar
1/2 cup Stevia
3/4 cup water
1/2 tbsp. salt
1 tbsp. Arrowroot powder
2 tbsp. water
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the arrowroot and water to make a slurry. Whisk in this mixture and continue to simmer one more minute. The arrowroot will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface. Let cool completely before storing in a glass jar and refrigerate.
Mix the mayo, Thai Sweet Chili Sauce and Sriracha. Refrigerate while making the Mahi Mahi.
Cube the Mahi Mahi, dredge in the flour mixture and fry in the oil. Toss the cubes in the sauce mixture, or reserve the sauce for dipping, and serve on lettuce garnished with the scallions.