MAHI MAHI WITH CHILLI PRAWN & COCONUT CREAM SAUCE & BABY BOK CHOY

Twice a year, the mahi mahi swim past our part of the Australian coastline. These spectacular iridescent green/gold fish are delicious. Here I simply seared fillets and served them on a bed of reduced coconut cream, fish sauce, crispy prawn chilli and chilli paste - all purchased at the local Asian grocery store. I also bought a big bunch of bright crisp baby bok choy, which was wokked (if there isn't a verb for wok-cooking, there is now) with Thai soy sauce and peanut oil.

MAHI MAHI WITH CHILLI PRAWN & COCONUT CREAM SAUCE & BABY BOK CHOY