Finn's Mahi Mahi
Eat & Drink

Recipe: Finn’s Beach Club Char-grilled Mahi-Mahi

So, you’ve decided to do that uber-luxe holiday. You flew Jetstar to save some cash on the flights (clever you) and now you can go all out on the activities. You’ve taken a cable car down the cliff side to a beach with water the hue of the bluest eyes you’ve ever seen, there’s Finn’s Beach Club with a bar, pool chairs to recline on, the gentle wish-wash of waves. Could this get any better? Well yes, as it turns out the folks in the Finn’s kitchen are a talented bunch, and send out plate after plate of delectable morsels.

We managed to coax out our favourite recipe between swims. You can thank us later.

Finn's Mahi Mahi

CHAR-GRILLED MAHI-MAHI

Served with stir-fried bok choy, herbed potato, chilli emulsion and Balinese sambal

Ingredients for char-grilled mahi-mahi

200g mahi-mahi fillet (also called dolphinfish)

30g olive oil

5g salt

1g pepper

10g finely chopped garlic

5g finely chopped fresh dill

Ingredients for herbed mashed potato

120g boiled potatoes

20g herbs (parsley and thyme) fine chopped

2g grated nutmeg

20g butter

20g cooking cream

Ingredients bok choy

100g bok choy

15g onion, fine chopped

10ml lemon juice

3g salt

1g crushed black pepper

Ingredients for chilli emulsion

20ml salad oil

10g chopped garlic

3g chopped hot chili

10g chopped red chili

2g shrimp paste

30g chopped tomatoes

3g salt

10g cooking cream

10g butter

Ingredients sambal matah

30ml salad oil

20g chopped shallots

20g chopped lemongrass

3g chopped hot chili

5g chopped red chili

10g lime

Ingredients for garnish

half grilled lemon

5g fresh coriander

 

METHOD

Prepare a medium to hot grill, rub the mahi-mahi with oil, chopped garlic, chopped fresh dill, salt, pepper and lemon juice.

Place the prepared mahi-mahi on the grill and cook for approximately 5-7 minutes per side. Transfer to serving platter when cooked.

Boil and drain bok choy. Stir-fry bok choy with chopped onion, lemon juice, salt and pepper.

Peel and boil potatoes. Remove from the water and drain immediately, use a food mill to make mashed potatoes and add butter, hot cooking cream, salt, pepper, nutmeg, parsley and thyme.

Prepare chili emulsion, chop garlic, hot chili, red chili, tomatoes and sautée in hot oil until cooked. Use food mill to blend until smooth, return to pan, stir in shrimp paste, salt and remaining butter and cooking cream.

Prepare Balinese sambal, chop shallots, lemon grass, hot chili and red chili. Mix together and add salad oil, shrimp paste, lime juice and salt to taste.

Add half-grilled lemon and fresh coriander to garnish.

 

Thanks again to Jetstar for inviting us to celebrate the first flight of their new Boeing 787 Dreamliner. We’re big fans of style on a budget!

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