Recipe: at dinner Grouper Fillets with Ginger and Coconut Curry

Recipe: at dinner Grouper Fillets with Ginger and Coconut Curry Delicious, fresh and tasty.

Grouper Fillets with Ginger and Coconut Curry. Whisk in more curry paste according to taste, if desired. Grouper Fillets with Ginger and Coconut Curry Easy to make curry with lots of veggies. 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.

Grouper Fillets With Ginger and Coconut Curry Recipe - NYT Cooking.

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Grouper Fillets With Ginger and Coconut Curry Recipe.

You can have Grouper Fillets with Ginger and Coconut Curry using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grouper Fillets with Ginger and Coconut Curry

1. You need of grouper fillets (about 6 ounces each), skin removed.

2. Prepare of Kosher salt and black pepper.

3. It’s of olive oil.

4. It’s of spring onion (or the white portion of 1 large leek).

5. You need of minced fresh ginger.

6. It’s of minced fresh turmeric or1 teaspoon dried turmeric.

7. It’s of small carrot, peeled and julienned.

8. It’s of snow peas, julienned.

9. You need of can full-fat coconut milk.

10. You need of red curry paste, plus more if needed.

11. It’s of cilantro leaves, for garnish.

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.

Remove grouper from marinade and place on a baking sheet or broiler pan.

Spoon the rice beside the fish and serve immediately.

Grouper Fillets with Ginger and Coconut Curry instructions

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..

Recipe calls for grouper but I use snapper, a good white fish will do.

Clemence Hoe - Asian Home Cuisine.

The ingredients are simple: garam masala (a very warm Indian spice blend), cayenne chili powder, coconut milk, chopped tomatoes, fresh fish fillets, ginger, fresh chilies (optional), garlic and half an onion).

Mix fish sauce in a bowl with lime juice, sugar and a little oil.

Cover grouper fillets with lime juice mixture and then place on a baking sheet lined with parchment paper.