Seared Mahi Mahi
Seared Mahi Mahi with Jasmine Rice and Singa Sauce
The last day of the Festival, we made it over to the Singapore booth to try a Singapore Sling (sorry, no photo, imagine a small plastic glass of a purplish liquid that smells like Hi-C fruit punch and pineapple juice) and the Seared Mahi Mahi. When we walked up, nora asked for a Singapore Sling and then the mahi mahi and the Cast Member sort of chuckled, when we asked why she told us that she had rang up the mahi mahi before we asked for it 🙂 She also told us that  we’d like the fish, that it was better than the beef rendang. (We tried the beef rendang at some point in the past and found it not to our taste.)
She was quite right, we did like the fish. As usual, the thinner edge was a bit overdone and a bit too salty for nora’s tastes, once we ate our way to the thicker part it was less overcooked. We both really liked the sauce – it was sweet, sour, and salty.The rice was moist with a bit of stickiness.
another view of the Seared Mahi Mahi
On our scale of 1-10 (1=never ever again and 10=gotta have this 2 or 3 more times) – nora gave it a 6 and nick gave it a 6, average score 6/10.
The Singapore Sling…
We were a bit dubious when we saw the portion, it was tiny for the $7.75 price. Let us say whole heartedly, this baby packed a big punch… it was strong! Lots of gin. It’s been decades since we’ve had a Singapore Sling, given the high sugar content, it will probably be quite a while before we have another. On our scale of 1-10 (1=never ever again and 10=gotta have this 2 or 3 more times) – nora gave it a 5 and nick gave it a 5, average score 5/10.