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Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

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

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