Recipe of Homemade Grouper Fillets with Ginger and Coconut Curry

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, grouper fillets with ginger and coconut curry. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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 restaurant, but you could. Catch Clean Cook Organic Coconut crusted Onaga Fillet. This creamy vegetable curry can be served as a main or side dish. Search triple tested recipes from the Good Housekeeping Cookery Team.

Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Grouper Fillets with Ginger and Coconut Curry is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have 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:

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

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. Thai Noodle Soups. · This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor.

Steps to make 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.

Thai Noodle Soups. · This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. Cauliflower tempura with pickled ginger and coconut curry sauce, Easy Coconut Lemon and Ginger Cake, Ginger Coconut Chutney/Inji Thengai Chutney. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

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