Practical way to Preparing Delicious Grouper Fillets with Ginger and Coconut Curry

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Grouper Fillets with Ginger and Coconut Curry

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Here are the ingridients that are required to prepare a tasty Grouper Fillets with Ginger and Coconut Curry:

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

Done with the ingridients? Here are the sequences on serving Grouper Fillets with Ginger and Coconut Curry:

  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..

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