Description
This vibrant Tropical Grouper with Spicy Coconut-Ginger Sauce recipe features tender, flaky grouper fillets seared to perfection and topped with a luscious, creamy sauce infused with coconut milk, fresh ginger, aromatic spices, and a hint of heat from red curry paste and chilies. Paired with steamed jasmine rice or quinoa, this dish offers an exotic and flavorful dining experience ideal for a quick yet impressive weeknight meal.
Ingredients
For the Grouper:
- 4 grouper fillets (6 oz each), skinless and fresh
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Spicy Coconut-Ginger Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1–2 fresh red chilies, finely chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon fish sauce (optional)
- Fresh cilantro, chopped (for garnish)
For Serving:
- Steamed jasmine rice or quinoa
- Lime wedges
- Chopped cilantro
Instructions
- Prepare the Ginger-Coconut Sauce: Heat 1 tablespoon olive oil in a large saucepan or skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Then, add minced garlic and ginger, cooking for another 2-3 minutes until fragrant, stirring frequently to prevent burning. Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom. Pour in the coconut milk, stirring to combine, and bring to a gentle simmer. Season the sauce with soy sauce, honey, and lime juice. Add chopped red chilies if you prefer a spicier sauce. Let it simmer gently for 5-7 minutes until it thickens slightly and flavors meld. Taste and adjust soy sauce, honey, fish sauce, or lime juice as needed. Remove from heat and set aside.
- Cook the Grouper: Season the grouper fillets on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium-high heat. Place the fillets in the pan and cook for 4-5 minutes per side, depending on thickness, until the fish is golden brown externally and flakes easily with a fork. Remove from heat and transfer to a serving platter.
- Assemble and Serve: While the fish cooks, prepare steamed jasmine rice or quinoa as a side. Place a portion of rice or quinoa on each plate, top with a grouper fillet, and generously spoon the spicy coconut-ginger sauce over the fish. Garnish with chopped fresh cilantro and serve with lime wedges for an extra citrus burst. Enjoy immediately while flavors are vibrant and fresh.
Notes
- You can omit fish sauce to keep this dish halal-friendly without compromising much on flavor.
- Adjust the red curry paste and fresh chilies to manage the heat level to your preference.
- Use fresh ginger for the best zest and brightness in the sauce.
- The sauce can be made ahead and reheated gently before serving.
- Grouper is mild and flaky, but other firm white fish like snapper or halibut can be used as substitutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical/Caribbean-inspired
