Home Mains Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice
Seared swordfish topped with a vibrant Thai mango sauce, served alongside caramelized coconut rice with crispy golden bits, garnished with fresh cilantro and green onion.
1 hour Medium

Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice

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Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice is a wonderfully balanced dish that combines bold, tropical flavors with the freshness of the sea. The meaty swordfish, seared to perfection, offers a firm texture that pairs exquisitely with the sweet and savory mango sauce. This sauce, crafted from fresh mango, fish sauce, lime, ginger, garlic, and honey, introduces a Thai-inspired complexity that complements the fish’s mild flavor. A dash of red pepper flakes adds a tantalizing hint of heat, while soy sauce contributes a layer of umami depth.

Arguably, the star of the dish is the Caramelized Coconut Rice. As the rice cooks with coconut milk and brown sugar, the sugars caramelize, creating crispy, golden bits at the bottom of the pan. These crunchy rice pieces add a delightful texture contrast to the creamy, tender rice on top. The final touch of butter helps create a sticky texture that is perfect for soaking up all the rich flavors of the sauce. With every bite, the caramelized coconut rice base offers a comforting and indulgent experience.

Fresh cilantro and green onion are sprinkled on top, adding a fresh, vibrant finish to the dish. The cilantro offers an herbal note, while the green onion provides a subtle crunch and slight sharpness, making the dish feel bright and balanced.

This dish is visually appealing and provides a complex mix of textures – from the crispy seared swordfish to the creamy coconut rice, all tied together by the silky mango sauce. Inspired by Thai flavors, the meal presents a delightful fusion that can easily elevate any dinner table. Whether serving it for a special occasion or a weeknight dinner, Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice offers a tropical escape on a plate, packed with flavor and freshness.


SUGGESTED RECIPE: Blackened Swordfish Steak Sandwich with Cilantro Aioli

A blackened swordfish steak sandwich topped with fresh lettuce, tomatoes, and cilantro aioli, served on a toasted bun, highlighting the golden sear of the fish and the creamy green aioli drizzle.

Combining sweet mango, spicy ginger, tangy lime, and creamy coconut milk creates an exotic and comforting dish for those experimenting with new flavor profiles. The swordfish provides an ideal base for the sauce to shine, while the coconut rice adds an indulgent layer of richness to balance the dish. Every element works in harmony, making this a meal that’s as enjoyable to eat as it is to prepare.

This recipe, blending tropical ingredients with a simple cooking technique, brings the best Thai-inspired flavors into a home-cooked dish that’s easy to execute but complex in taste. With each bite, it transports you to a sunny, tropical destination and is sure to impress anyone at the table.

Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: AsianDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice is a fusion dish combining the bold flavors of sweet and spicy mango sauce with the richness of swordfish. The coconut rice adds a decadent layer of sweetness with crispy caramelized bits that bring a satisfying crunch to every bite.

Ingredients

  • For the Swordfish
  • 2 swordfish steaks

  • 2 tablespoons extra virgin olive oil

  • to taste, salt and ground black pepper

  • For the Mango Sauce
  • 1 ripe mango, peeled and chopped

  • 1 tablespoon fish sauce

  • 1 lime, juiced

  • 1 tablespoon soy sauce

  • 1 tablespoon ginger, freshly grated

  • 1 clove of garlic, minced

  • 1 tablespoon honey

  • 1/2 cup vegetable broth

  • 1/2 teaspoon red pepper flakes

  • For the Caramelized Coconut Rice
  • 1 cup jasmine rice

  • 2 cups coconut milk

  • 1 tablespoon brown sugar

  • 1 tablespoon unsalted butter

  • to taste, salt

  • For Garnish
  • fresh cilantro

  • chopped green onion

Directions

  • Cook the Rice:
    Combine the jasmine rice, coconut milk, brown sugar, and salt in a medium saucepan. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Do not stir the mixture. Uncover and scrape up any rice stuck to the bottom. Stir in unsalted butter until melted, remove from heat, and set aside.
  • Prepare the Mango Sauce:
    Combine the mango, fish sauce, lime juice, soy sauce, ginger, garlic, honey, vegetable broth, and red pepper flakes in a small saucepan. Cook over medium heat for 8-10 minutes, allowing the flavors to meld together. Remove from heat and blend until smooth. Set aside until ready to serve.
  • Cook the Swordfish:
    Season the swordfish steaks with salt and ground black pepper on both sides. Heat the extra virgin olive oil in a skillet over medium-high heat. Sear the swordfish for 4-5 minutes per side, until golden brown and cooked through.
  • Assemble the Dish:
    Plate the swordfish over the caramelized coconut rice and drizzle with the mango sauce. Garnish with fresh cilantro and chopped green onion.

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