Pan method — keeps the ahi tender while reawakening the curry rice’s creamy, aromatic flavor.
Furikake Ahi with Creamy Red Curry Coconut Rice and Asian Slaw
Meal credits 1
Seared ahi crusted in furikake, served with creamy red curry coconut rice and a crisp Asian slaw. A rich, flavorful dish that perfectly blends island umami with Thai-inspired spice and crunch.
Ingredients
Ahi, seasoning, furikake, almond flour, rice vinegar, coconut aminos, coconut milk, honey, napa cabbage, sesame oil, bell peppers, carrots, rice, red curry, ginger garlic & green onions.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 776 | 592 |
| Fat | Grams | 40 | 34 |
| Carb | Grams | 46 | 13 |
| Protein | Grams | 51 | 48 |
Heating Instructions
Add the slaw after heating for crunch. Finish with a drizzle of soy or sriracha mayo, or a squeeze of lime for brightness.
Remove slaw first. Heat ahi and rice 1½–2½ minutes on medium-high, covered or vented. Avoid overheating — ahi is best just warm. Add slaw chilled or room temp.
Remove slaw. Preheat to 350°F. Heat ahi and rice 3–4 minutes until warm. Don’t overcook — fish should stay tender.
Remove slaw. Preheat to 350°F. Place ahi and rice in an oven-safe dish, cover with foil, heat 8–10 minutes gently until warm.
Remove slaw. Heat a non-stick pan on low. Add rice and ahi, warm 2–3 minutes until just hot.