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+ servings

Amchoor Grilled Mahi with Green Mango Noodle Salad

Course Chef Creation, Dinner, Lunch, Salad
Ingredients Seafood
Language English
Servings 4


  • 4 tsp Amchoor powder
  • 2 tsp salt
  • 2 tsp black pepper
  • 16 oz Mahi raw 4 oz per portion
  • 12 oz mango spirals 3 oz per portion
  • 1 red pepper julienned
  • 8 fresno chillies sliced 2 per portion
  • 2 tsp cilantro chopped
  • 6 Fl oz. Nuoc Chom Vinaigrette
  • 4 Fl oz. Hot water
  • 1/4 Cup White Sugar
  • 2 Fl oz. Lime Juice Fresh
  • 1 Fl oz. Fish Sauce
  • 2 Tsp. Garlic Minced
  • 1 Tsp. Chili Oil
  • 1 Fl oz. EVOO
  • 12 oz. Udon Noodles, 3 oz. per portion


Nuoc Chom Vinaigrette

  1. In a small bowl, whisk together the water and the sugar until the sugar dissolves. Add in the lime juice, fish sauce, and garlic whisk all to combine. Combine the Chili oil and the EVOO and while whisking slowly add in the oils to completely combine. Blender can be used as well. Place in an airtight container and store for 3 days or use immediately.

For the Mahi

  1. Combine the Amchoor, salt, and pepper and sprinkle over the entire piece of fish. On an oiled grill, grill to fish until completely cooked and set aside to plate.

For the Salad

  1. Using a mixing bowl, place the mango spirals and udon noodles in the bowl. Add in the peppers, chilies, and cilantro. Add in the dressing and gently fold in the dressing with the noodles and the ingredients. When completely combined mound in the center of a bowl twisting the noodles into a nest mounded as high as possible. Gently lay the fish on the bowl leaning on the salad. Drizzle the fish with ½ Fl oz. dressing.

Recipe Notes

Recipe courtesy of Chef Jason Hernandez of Blade & Tine Culinary Consulting