Simple Way to Make Super Quick Homemade Grouper Fillets with Ginger and Coconut Curry

Hey everyone, hope you’re having an amazing 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 am going to make it a bit tasty. This is gonna smell and look delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you cook 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. Make ready olive oil
4. Take spring onion (or the white portion of 1 large leek)
5. Take minced fresh ginger
6. Get minced fresh turmeric or1 teaspoon dried turmeric
7. Make ready small carrot, peeled and julienned
8. Get snow peas, julienned
9. Get can full-fat coconut milk
10. Prepare red curry paste, plus more if needed
11. Take cilantro leaves, for garnish

Instructions 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. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!