Grouper Fillets With Ginger and Coconut Curry
Updated Nov. 5, 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.
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
Delicious! I got lucky as my husband came home from a fishing trip with fresh caught grouper-yum! Our store had no snow peas so I subbed in some cauliflower we had at home and it worked out perfectly!
I cooked as written and it was delicious! Served with a riced cauliflower stir fry and my husband commented that the dish was really good. I am going to try with Salmon or shrimp next time.