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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, grouper fillets with ginger and coconut curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Prepare grouper fillets (about 6 ounces each), skin removed
  2. Prepare Kosher salt and black pepper
  3. Take olive oil
  4. Get spring onion (or the white portion of 1 large leek)
  5. Get minced fresh ginger
  6. Take minced fresh turmeric or1 teaspoon dried turmeric
  7. Get small carrot, peeled and julienned
  8. Get snow peas, julienned
  9. Prepare can full-fat coconut milk
  10. Prepare red curry paste, plus more if needed
  11. Take 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.

So that’s going to wrap this up for this exceptional food grouper fillets with ginger and coconut curry recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!