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Home > Recipes > Grouper Recipes > Grouper Fillets With Ginger and Coconut Curry


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


  1. Step 1

    Heat oven to 225 degrees.

  2. Step 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. Step 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. Step 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. Step 5

    Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

    Recipe courtesy of NY Times Cooking