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Grouper Fillets With Ginger and Coconut Curry

This firm, meaty fish is mild and showcased in a creamy, rich coconut curry sauce with veggies. It's nearly too pretty to eat!


  • 4 grouper fillets (about 6 ounces each), skin removed

  • Kosher salt and black pepper 4

  • teaspoons olive oil 1

  • spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup) 1

  • tablespoon minced fresh ginger 1

  • tablespoon minced fresh turmeric or 1 teaspoon dried turmeric 1

  • small carrot, peeled and julienned ½

  • cup snow peas, julienned ½

  • cup fresh or frozen green peas 1

  • (13-ounce) can full-fat coconut milk 1

  • tablespoon red curry paste, plus more if needed ¼

  • cup cilantro leaves, for garnish


  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 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 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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