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Good Idea to Cooking 5-Star Grouper Fillets with Ginger and Coconut Curry

Wishing to dine Grouper Fillets with Ginger and Coconut Curry a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear ways on preparing a Grouper Fillets with Ginger and Coconut Curry like a famous chef made.

Grouper Fillets with Ginger and Coconut Curry

We hope you got benefit from reading it, now let's go back to grouper fillets with ginger and coconut curry recipe. To make grouper fillets with ginger and coconut curry you only need 11 ingredients and 5 steps. Here is how you do it.

To cook an extraordinary Grouper Fillets with Ginger and Coconut Curry, below are the ingridients required:

  1. Take 2 of grouper fillets (about 6 ounces each), skin removed.
  2. You need of Kosher salt and black pepper.
  3. Take 2 teaspoons of olive oil.
  4. Use 1/2 of spring onion (or the white portion of 1 large leek).
  5. Take 1/2 tablespoon of minced fresh ginger.
  6. Provide 1/2 tablespoon of minced fresh turmeric or1 teaspoon dried turmeric.
  7. Prepare 1/2 of small carrot, peeled and julienned.
  8. You need 1/4 cup of snow peas, julienned.
  9. Take 1/2 (13 ounce) of can full-fat coconut milk.
  10. Provide 1/2 tablespoon of red curry paste, plus more if needed.
  11. Take 1/8 cup of cilantro leaves, for garnish.

After preparing the ingridients, next you are ready to prepare your 5-star Grouper Fillets with Ginger and Coconut Curry by following the instructions on this section:

  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..

Recipe : Grouper Fillets with Ginger and Coconut Curry

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step by step to make Grouper Fillets with Ginger and Coconut Curry

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