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Special equipment: a fine sieve and deep-fry thermometer
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For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemongrass with the peanut oil over medium heat for a couple of minutes until fragrant.
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Add the chile and curry paste and continue to cook for a few minutes more, stirring to incorporate.
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Next, put in the thyme, coriander and brown sugar and cook for 2 more minutes.
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Deglaze with the vermouth and continue to cook.
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When it has cooked completely dry, add the chicken stock and simmer until reduced by half, about 10 minutes.
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Pour in the coconut milk, increase the heat to high, bring to a boil and then remove the sauce from the heat.
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Let cool at room temperature.
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Puree the sauce in a blender and strain it through a fine sieve.
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Reheat the sauce when needed and finish it with fresh cilantro, lemon juice and salt.
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For the guava glaze: Warm the guava, soy sauce, ginger and jalapeno in a big pot over low heat for 10 minutes, whisking occasionally, to create a smooth glaze.
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Pour into a blender and run on high speed for 2 minutes.
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Press the glaze through a fine strainer and keep refrigerated until needed.
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For the coconut bamboo rice: Combine the rice, coconut milk and 1 cup water in a stockpot and bring to a boil over high heat.
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Cook until the liquid has evaporated and you can see the surface of the rice.
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Then cover the rice, reduce to low heat and cook for 15 minutes.
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Fluff with a fork then keep warm until serving.
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For the mahi-mahi and tempura bok choy: Preheat the oven to 350 degrees F. and heat 1 quart of the vegetable oil in a saucepan to about 350 degrees F.
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Heat the remaining 1 tablespoon of oil in a medium skillet over high heat until smoking.
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Pan sear the mahi-mahi on one side until golden brown, about 2 minutes.
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Flip the mahi- mahi, transfer the skillet to the oven and roast.
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While the fish is in the oven, mix the tempura batter with the recommended amount of ice water.
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Cut the bok choy pieces in half and dip in the tempura batter.
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Place the coated bok choy in the 350 degree F. oil until golden brown, 3 to 4 minutes, then remove and dry on paper towels.
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After about 4 minutes, remove the fish from the oven and generously glaze the surface of the fish with the guava glaze.
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Place the fish back into the oven for 1 minute to let the glaze set, and then remove.
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Place the coconut bamboo rice in the center of a plate with the tempura bok choy cascading off the rice.
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The guava-glazed mahi-mahi goes directly on top of the rice.
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Pour the coconut curry sauce around the dish.
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Repeat with the remaining fish, vegetables, rice and sauce.
