Species Series Episode #2 | Mahi Mahi ‘catch & cook’ | Mini Mahi Tostadas | @recipearce @nauticalproductions @jarrahtutton
For episode two of species series we ran our to the local FAD (Fish Aggravating Device) to target one of the most sustainable fish the ocean Mahi Mahi. Mahi is such a versatile fish great as sashimi, grilled, crumbed in tacos, just a beautiful white fleshed fish.They reach maturity in just 2 years. We whipped up ours in some ‘Mini Mahi Tostadas’ which are the ultimate cocktail mouthfuls but you can make bigger versions with the whole taco shell for a started or dinner.
Place the tacos into microwave for 20 seconds to soften. Then use a cup/cookie cutter to cut the mini taco shape out of the tacos, we got 2 from each shell. Alternatively skip this step and just make large flat ones with the whole taco shell.
2)
Spray the taco shells with olive oil and place them inbetween upside down muffin tins (as shown in the video) and into the oven on fan forced at 180C for 9-10mins or until golden and looking crispy. Pull them out of the oven and let them cool on a wire rack.
3)
Dice the fish in a 3mm x 3mm cube or wherever size you prefer.
4)
To make the Nam Jim. Slice up the three chilli’s, two cloves garlic, one heaped teaspoon palm sugar and add it to a blender/food processor with two tablespoons fish sauce with the juice and zest of four limes. Blend in pulses until combined but still with some texture you don’t want it to be a smooth sauce.
5)
Spoon some Nam Jim over the fish until it’s well covered then sparingly drizzle over some coconut cream. Construct tacos by adding some kewpie mayo beneath, then fish and some more dots of kewpie and coriander to garnish!
