Grouper Fillets With Ginger and Coconut Curry
Updated May 31, 2024
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
420 calories; 26 grams fat; 19 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 37 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 225 degrees.
- 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.
- 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.
- 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.
- Step 5
Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Private Notes
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Cooking Notes
Sarah
It's good. I used cod instead of grouper, which wasn't available in my store. But overall, the recipe needs some acid - I added lime juice at the end, which helped brighten it up. I served over rice.
Mardi
I found the sauce to be a bit bland, so I added chili garlic paste, fish sauce, and a squeeze of lime juice to brighten it up. Also added julienned sweet red pepper. No grouper available here so I used cod and it worked fine.
Matt
Great recipe as-is but on the second go-around, I doubled the curry paste and added juice from one lime and had better results. Also works well with salmon.
Lara
Didn't have Grouper so used Snapper. Sauce was a little bland so added salt & pepper, sambal oelek, and lime juice - was excellent! I will make this over and over again
Toronto Cook
The sauce and the flavours are amazing. Definitely double the curry paste and I would also cook the fish last. Ours got overcooked and rubbery.
Carlen
I’ve made this dish a few times now, using sea bass every time. The first two times I followed the recipe to the letter, but tonight was in a hurry and didn’t feel like making any more effort than necessary. Sliced the carrots on a bias, the leek in half moons. Skipped the snap peas, and simmered all the veggies in the curry sauce after they were about 2/3 cooked through. Seared off the fish while the curry simmered. Also added fish sauce and lime juice per other recommendations. Delish!
Caryn Overbey
Followed some of the previous notes. Made this for two, so 1/2of most things. Added julienned red pepper to the veggies. Also added lime juice and zest and some spinach, because we had it in the fridge.. I sauteed the veggies slightly, then added the coconut milk (used an entire can) without removing the veggies. Started with grocery store red curry paste (it was open and in the fridge), but it needed more heat, so opened a Thai red curry paste from the Asian market. Put over rice.
Kelly
Delicious. Next time try with shrimp.
RN
Used Sea Bass. Cooked them skin down covered in a covered pan. Made the coconut sauce ahead of time. Reheated sauce and added pre cooked vegetables while the fish cooked. No modifications whatsoever. It was amazing.
NorthBayWired
Very nice but needs a flavor boost. Lime juice and sambal olek helped but needs more.
Susan A
Delicious recipe! Nice spice without it being overwhelming. I felt Spring onions cooked too fast and will not put them in earlier the next time. Definitely a keeper recipe, though!
SH
Used halibut instead of grouper and kept the sauce mild for the wife and the kid. Added fish sauce and lime per other recommendations but still could have used a bit more spice. Not worthwhile to Julienne all the veggies in my opinion - looks pretty but annoying to eat. Will make with rock fish next time to save money.
John H
I’ve made this a few times as written and the recipe is fantastic. Highly recommended! The flavors are excellent. Today I used the same very basic method of pan searing the grouper exactly as described in the recipe to make Grouper sandwiches. I kept the seared grouper in a 225 oven while brioche buns were toasting, smeared top and bottom buns with S&F seafood remoulade, topped with a seared grouper fillet, a leaf or two of lettuce, a slice of ripe tomato — and yum!
Nathan M
Exceptional quality & depth of flavor for a home cooked meal. Skipped the peas and opted for bell peppers. Fed 2 not 4 when served with white basmati rice. Would double the veggies next time and double the sauce if you want to serve 4. Finished with drops a curry lemongrass hot sauce that was divine. Used halibut not grouper and it was superb.
lornamarydean
simple and delicious. sauce can be prepared ahead. used twice as much red Thai paste as recipe called for. added baby sweetcorn and edamame beans. an instant favourite.
Anne
Delicious. Part of the regular repertoire now. Yes to adding lime juice at the end.
Kathleen
Agree with many previous notes, bland sauce, added line juice, palm sugar and fish sauce. Nice colors
Abbey
This was delicious but I did make some adjustments similar to other reviewers. I used sea bass, and simply baked it in the oven while I was making the rest. I added in mushrooms, red and orange bell pepper. Doubled the Thai chili paste, and also added in a lemongrass turmeric paste + fresh lime juice, and a few dashes of fish sauce. Then garnished everything with fresh cilantro and fresh basil. Would absolutely make again! I think this would also be really delicious with shrimp.
Cynthia
I also doubled the chili paste and cooked the fish last as was suggested by other cooks. It was delicious. Will make it again.
Rich
This was great but a few things I would add. I totally agree that a squeeze of lime at the end would be perfect. And was maybe also some chopped toasted peanuts and I would add. Maybe some lemongrass if you have it. I'm guessing this recipe was written well before. That was an easy thing to get.
Becca
I actually prefer this recipe with green curry paste instead! So good.
Drew
As others have said, sauce needs some help. I added kafir lime leaves, lime juice, salt, fish sauce, and palm sugar.
KT
This was really delicious. I cooked the grouper at the end while I simmered the sauce, to which I added juice from half a lime and a small amount of fish sauce, then added the veggies back in at the end to re-warm. I added a little salt to the veggies and to the sauce. The vegetables were crisp and bright. This had the perfect amount of heat, but I also have curry paste that is super spicy. Served over rice.
Katia
Super delicious. Suitable for company. Used halibut. Heeded others’ notes and prepped sauce and veggies first, then seared fish last and added directly to finished sauce; no hanging out in the oven. Doubled curry paste, added fish sauce and a lot of lime and cilantro at the end. Served with jasmine rice.
Dave
Added lime and butternut squash as I out of carrots. Pre roasted the squash with olive oil and garam masala
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