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Grouper Fillets with Ginger and Coconut Curry

To cook Grouper Fillets with Ginger and Coconut Curry you only need 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grouper Fillets with Ginger and Coconut Curry :

Provide grouper fillets (about 6 ounces each), skin removed.

Provide Kosher salt and black pepper.

You need to prepare olive oil.

Prepare spring onion (or the white portion of 1 large leek).

You need minced fresh ginger.

Provide minced fresh turmeric or1 teaspoon dried turmeric.

You need small carrot, peeled and julienned.

Provide snow peas, julienned.

You need can full-fat coconut milk.

Use red curry paste, plus more if needed.

You need cilantro leaves, for garnish.

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instructions :Grouper Fillets with Ginger and Coconut Curry

Heat oven to 225 degrees..

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..

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..

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..

Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve..

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