Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, grouper fillets with ginger and coconut curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Whisk in more curry paste according to taste, if desired. Grouper Fillets with Ginger and Coconut Curry Easy to make curry with lots of veggies. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle.
Grouper Fillets with Ginger and Coconut Curry is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something which 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 it.
The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
- Prepare 2 grouper fillets (about 6 ounces each), skin removed
- Take Kosher salt and black pepper
- Make ready 2 teaspoons olive oil
- Prepare 1/2 spring onion (or the white portion of 1 large leek)
- Get 1/2 tablespoon minced fresh ginger
- Get 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
- Make ready 1/2 small carrot, peeled and julienned
- Get 1/4 cup snow peas, julienned
- Make ready 1/2 (13 ounce) can full-fat coconut milk
- Get 1/2 tablespoon red curry paste, plus more if needed
- Make ready 1/8 cup cilantro leaves, for garnish
He is particularly fond of grouper, which is often caught by his son Dean and served at the. Grouper Fillets With Ginger and Coconut Curry Recipe. NYT Cooking: The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the.
Steps 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.
Remove grouper from marinade and place on a baking sheet or broiler pan. Spoon the rice beside the fish and serve immediately. Rinse grouper fillets and pat dry. Mix fish sauce in a bowl with lime juice, sugar and a little oil. Cover grouper fillets with lime juice mixture and then place on a baking sheet lined with parchment paper.
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