Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, grouper fillets with ginger and coconut curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Prepare 2 grouper fillets (about 6 ounces each), skin removed
  2. Take Kosher salt and black pepper
  3. Take 2 teaspoons olive oil
  4. Prepare 1/2 spring onion (or the white portion of 1 large leek)
  5. Prepare 1/2 tablespoon minced fresh ginger
  6. Prepare 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
  7. Take 1/2 small carrot, peeled and julienned
  8. Prepare 1/4 cup snow peas, julienned
  9. Take 1/2 (13 ounce) can full-fat coconut milk
  10. Take 1/2 tablespoon red curry paste, plus more if needed
  11. Prepare 1/8 cup cilantro leaves, for garnish
Steps to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

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