Hello everybody, hope you’re having an incredible day today. 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 food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something which I have loved my whole life.
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. Steamed Ginger Fish Fillet - Chinese Style - Quick & Easy - Morgane Recipes. Easy Steamed Grouper Fish with Soy Sauce and Fried Ginger.
To get started with this particular recipe, we must first 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 that.
The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
- Get 2 grouper fillets (about 6 ounces each), skin removed
- Make ready Kosher salt and black pepper
- Take 2 teaspoons olive oil
- Take 1/2 spring onion (or the white portion of 1 large leek)
- Make ready 1/2 tablespoon minced fresh ginger
- Prepare 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
- Get 1/2 small carrot, peeled and julienned
- Make ready 1/4 cup snow peas, julienned
- Get 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
We earn a commission for products purchased through some links in this article. A mild and creamy vegetable curry that can be. Today we're using red curry in this dish, alongside yellow curry powder and a good amount of coriander. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger and fish paste.
Instructions 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.
Today we're using red curry in this dish, alongside yellow curry powder and a good amount of coriander. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger and fish paste. 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. A classic easy coconut curry with chickpeas, inspired by Indian flavors.
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