Grouper Fillets With Ginger and Coconut Curry
Updated Nov. 4, 2025
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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.
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.
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.
Skip the first step. Submerge the raw fish in the simmering curry 10-15 mins before end of cooking instead. Saves on oil, hassle, and time. No overcooked/rubbery fish either.
But overall, the recipe needs some acid - I added lime juice at the end, which helped brighten it up. I served over rice. 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. 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.
very nice with my mahi-mahi. I decided to do the final cooking of the fish in the sauce while the coconut milk reduced. I doubled the curry paste and fried it before adding the coconut milk. other seasoning were also doubled and some fish sauce added as suggested by others , lime juice squeezed on at end. extra carrots and some frozen favas were added to bulk up the very tasty veg component. it was still a very mild curry by Thai standards but tasted excellent