Grouper Fillets With Ginger and Coconut Curry

Grouper Fillets With Ginger and Coconut Curry

Serves: 4


    4 grouper fillets (about 6 ounces each), skin removed
    1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
    1 tablespoon minced fresh ginger
    1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
    1 small carrot, peeled and julienned
    ½ cup snow peas, julienned
    ½ cup fresh or frozen green peas
    1 (13-ounce) can full-fat coconut milk
    1 tablespoon red curry paste, plus more if needed
    ¼ cup cilantro leaves, for garnish

    From Your Pantry

    Kosher salt and black pepper
    4 teaspoons olive oil


    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 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 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.

    Recipe credits: NYT Cooking

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