Description
A vibrant dish featuring tender grouper fillets enveloped in a creamy, spicy coconut sauce, perfect for busy weeknight meals.
Ingredients
- 4 grouper fillets, skin removed, about 6 ounces each
- 1 cup canned coconut milk, full-fat for richness
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 fresh red chili, thinly sliced (remove seeds for less heat)
- 1 tablespoon vegetable oil or coconut oil
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon brown sugar, packed
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro leaves for garnish, roughly chopped
- Optional: 1 tablespoon fish sauce for extra umami
Instructions
- Begin by warming your preferred oil in a large skillet over medium heat until it shimmers.
- Add the diced onion and cook for approximately three minutes, stirring frequently.
- Then add minced garlic, grated ginger, and sliced red chili, stirring for about one minute or until fragrant.
- Pour the coconut milk into the skillet, followed by lime juice and brown sugar. Stir gently to combine.
- Taste the blend, adjusting with salt, black pepper, and an optional splash of fish sauce.
- Allow the sauce to simmer on low heat while you prepare the grouper fillets.
- Pat each fillet dry using a paper towel, then season gently with salt and pepper.
- Heat a separate pan over medium-high heat with a bit of oil.
- Cook each grouper fillet for about 3–4 minutes per side until opaque and flaky.
- Move the grouper fillets into the coconut sauce pan and let them warm for a minute or two.
- Spoon the sauce over the fish and finish with a sprinkle of chopped cilantro before serving.
Notes
For extra flavor, prep the coconut sauce in advance to allow the tastes to meld overnight.