Simple Way to Make Eric Ripert Grouper Fillets with Ginger and Coconut Curry

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, grouper fillets with ginger and coconut curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Grouper Fillets with Ginger and Coconut Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:

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

Steps 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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