Ingredients

• 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

Preparation

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
   https://cooking.nytimes.com/recipes/1019967-groupe...