Tropical Grouper with Spicy Coconut
This vibrant dish features tender grouper fillets cooked in a creamy coconut sauce with a spicy kick, bringing the taste of the tropics to your kitchen.
Ingredients
Main Protein
- 4 fillets Skinless grouper fillets Use fresh fillets for the best taste and texture.
Liquids/Dairy
- 1 cup Full-fat canned coconut milk Shake the can before using to mix the cream and liquid.
Aromatics & Vegetables
- 1 medium Onion Finely diced.
- 3 cloves Garlic Minced.
- 1 inch Fresh ginger Grated.
- 1 medium Red chili Thinly sliced.
Seasoning/Spice Blend
- 1 tablespoon Brown sugar Balances the heat.
- 2 tablespoons Lime juice Freshly squeezed.
- to taste Salt and pepper Adjust according to your preference.
Optional Finishing Ingredients
- 1/4 cup Fresh cilantro Roughly chopped.
- to taste Fish sauce Add for umami flavor.
Instructions
Preparation
- Heat 1 tablespoon of vegetable or coconut oil in a large skillet over medium-high heat.
- Add the finely diced onion and cook for 2-3 minutes until softened.
Cooking
- Stir in the minced garlic, grated ginger, and sliced chili, cooking for another minute until fragrant.
- Pour in 1 cup of coconut milk, stirring to combine with the aromatics.
- Add lime juice, brown sugar, salt, and pepper to the coconut milk mixture. Stir well and simmer for 2-3 minutes.
- Gently place the grouper fillets in the skillet, ensuring they are coated with the sauce.
- Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Remove the skillet from the heat and sprinkle the dish with freshly chopped cilantro before serving.
Serving
- Serve the dish hot, either on its own or over a bed of rice or noodles.
Notes
To enhance the flavor, consider adding lime zest or your favorite veggies. Pair with a chilled white wine for the best experience.