Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grouper fillets with ginger and coconut curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fish Dishes Seafood Dishes Seafood Recipes Cooking Recipes Tilapia Fish Recipes Grouper Fillet Grouper Fish Curry Recipes Asian Recipes. Grouper Fillets With Ginger and Coconut Curry. With a bit of coconut milk, curry paste and ginger, you can enjoy the flavors of the far East right in your home kitchen.
Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my whole life.
To get started 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 cook that.
The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
- Get 2 grouper fillets (about 6 ounces each), skin removed
- Make ready Kosher salt and black pepper
- Make ready 2 teaspoons olive oil
- Take 1/2 spring onion (or the white portion of 1 large leek)
- Make ready 1/2 tablespoon minced fresh ginger
- Take 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
- Prepare 1/2 small carrot, peeled and julienned
- Prepare 1/4 cup snow peas, julienned
- Get 1/2 (13 ounce) can full-fat coconut milk
- Take 1/2 tablespoon red curry paste, plus more if needed
- Make ready 1/8 cup cilantro leaves, for garnish
A classic easy coconut curry with chickpeas, inspired by Indian flavors. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Coconut Cream Bananas and Tapioca Coconut. To make smoky grouper, rub some blackening seasoning on the fish and toss the fillets on a hot grill.
Instructions to make 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.
If you need a hands-off method for cooking grouper Coat the fillets in seasoning and flour. Sprinkle the seasoning mixture over both sides of the grouper fillets. Use your hands to gently press it into. Authentic Thai spices combine beautifully with smooth coconut cream and mild curry flavour. Steamed or blanched bok choy with little fresh ginger, served with chopped roasted peanuts or crisp shallots.
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