Thai Red Curry Mahi Mahi Salad

Ingredients

• 1 head boston lettuce separated
• 13.5 ounce coconut milk canned
• 1 teaspoon asian chili sauce 
• 1  kirby cucumber thinly sliced
• 2 tablespoons fish sauce 
• 1 bunch cilantro leaves fresh
• 1 clove garlic minced
• 0.3 cup juice of lime fresh for garnish
• 1.3 pounds skinned mahi mahi fillet dark trimmed
• 1 tablespoon curry paste red
• 1 handful roasted peanuts 
• 3  scallions white green thinly sliced
• 2 tablespoons sugar 
• 1 bunch watercress 
• 1  bell pepper red yellow stemmed seeded thinly sliced

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
2. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes.
3. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes.
4. Cut the fish into 4 pieces.
5. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
6. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
7. Photograph by Antonis Achiellos