Jerk Mahi Noodle Bowls
Spicy jerk rubbed mahi mahi served in warming brothy bowls with lots of noodles! This is the kind of meal I love to eat as the weather is first cooling off in the fall! It’s just so comforting! The tender flaky fish is the perfect vehicle for the flavorful jerk seasoning, and it all comes together in that deep bowl full of noodles and spicy coconut broth.
The inspiration for this recipe.
I had seasoned two mahi fillets for dinner and we ended up having a last minute event we had to go to. The next day I wanted to use the fish but I was craving something different, specifically a nice noodle bowl! I looked in the pantry at what we had to go in a different direction with this fish. The coconut milk was calling my name and the rest of it just fell into place!
Season and cook the jerk mahi mahi
We all know that jerk dry rub is very different from the wet jerk seasoning you use when making actual jerk chicken. I don’t use the dry seasoning as much when I am craving true jerk, but it still tastes good and has its’s place in the kitchen. I made sure to really coat the fish with this rub so it could serve as a blackening spice. Then just sear it on all sides in the pan.
Make the spicy coconut broth
After the fish comes out, leave any jerk seasoning that fell off the fish in the pan. Add gochujang, then coconut milk.
Finish the broth with some chicken broth, shaoxing wine, soy sauce, and edamame.
Build the jerk mahi noodle bowls
Start with the noodles. These are knife sliced, or dao xiao noodles. If you don’t know where to get them near you, you can buy them online here. After the noodles are in the bowls, add the jerk mahi, then the edamame, then the broth.
Serve the jerk mahi noodle bowls
Serve with lime juice! So warming and comforting!
The tender flaky jerk mahi balances so well with the spicy creamy coconut broth. The whole thing is nice and spicy, but not overpowering! It depends on your jerk seasoning though, so make sure you know what you are getting into!
You can catch me slurping these noodles all winter!
Twists on this recipe
If you need to make this less spicy, you could add less gochujang, or use a mild gochujang. You could also serve this with other types of fish, or any other protein for that matter. Tofu would be great, but so would slow roasted tender pork shoulder on the brink of falling apart.
If you want to make your own dry jerk, this is a good recipe. If you want to do this with a wet jerk, I love this version.
For more brothy noodle bowls, check out my pork coconut noodles, ham and mushroom ramen, or this sweet potato pork udon bowl!
Jerk Mahi Noodle Bowls
Ingredients
- 8 ounces dried dao xiao noodles
- 2 mahi mahi fillets
- salt
- 1/4 cup dry jerk rub
- 2 tablespoons olive oil
- 2 tablespoons gochujang
- 14 ounces coconut milk
- 2 tablespoons shaoxing cooking wine
- 1 tablespoon soy sauce
- 1 cup chicken stock
- 1/2 cup shelled edamame beans
- limes
Instructions
- Cook the noodles to the package instructions. Strain and rinse with cold water.
- Season the fish lightly with salt. There is likely a good amount of salt in the jerk seasoning, so be cautious with the salt
- Add the olive oil to a frying pan over medium heat. Add in the fish and cook to char on the outsides, and cook through in the middle. I like to cook the fish to 130 internal temperature.
- Remove the fish from the pan and place on a cooking rack.
- Stir the gochujang into the oil in the pan that has some of the jerk seasoning still in it. Stir and cook for 3 minutes.
- Add in the coconut milk, shaoxing wine, soy sauce, and stock. Stir to combine and bring to a simmer. Add in the edamame and cook 1 more minute.
- Place the noodles in the bowls and top with the fish. Ladle on the broth and edamame beans. Serve.