Best 2 Grouper Fillets With Ginger And Coconut Curry Recipes
Embark on a culinary adventure with our tantalizing Grouper Fillets with Ginger and Coconut Curry, a symphony of flavors that will delight your palate. This delectable dish combines the delicate taste of grouper fillets, expertly coated in a crispy golden-brown crust, with an aromatic and flavorful ginger-coconut curry sauce. The curry sauce, infused with a harmonious blend of warming spices, creamy coconut milk, and zesty ginger, creates a rich and velvety texture that perfectly complements the flaky, tender fish. Served atop a bed of fragrant basmati rice, this dish promises an explosion of flavors and textures that will leave you craving more. Prepare to be captivated by the culinary masterpiece that is Grouper Fillets with Ginger and Coconut Curry.
In addition to this main course, the article offers a delightful collection of complementary recipes to elevate your dining experience. Discover the vibrant flavors of our refreshing Cucumber Salad with Pickled Onions, a medley of crisp cucumbers, tangy pickled onions, and a zesty dressing that adds a burst of freshness to your meal. For a satisfying side dish, try our aromatic Coconut Rice, a fragrant and fluffy rice dish infused with the rich flavors of coconut milk and spices. And to complete your culinary journey, indulge in our decadent Mango Lassi, a creamy and refreshing yogurt-based drink infused with sweet mangoes, creating a perfect balance of tanginess and sweetness. These accompanying recipes are carefully curated to complement the Grouper Fillets with Ginger and Coconut Curry, offering a harmonious and unforgettable dining experience.
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
MARINATED GROUPER WITH COCONUT-GINGER RICE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish. Add the fish and turn to coat in the marinade. Let stand for 20 minutes, turning once.
- Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and stir for 1 minute.
- Add the coconut milk, water and 1 1/2 teaspoons salt and bring to a boil. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes. Remove from heat and let stand, covered, for 1 minute. Fluff with a fork.
- Preheat the broiler. Remove grouper from marinade and place on a baking sheet or broiler pan. Broil until fish is just cooked through, about 6 minutes. Season with salt and pepper. Place 1 fillet on each of 4 plates and sprinkle with cilantro. Spoon the rice beside the fish and serve immediately.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 3 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 12 grams, Sodium 1181 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. Mise en place (French for "putting in place") is a key technique in cooking that helps you stay organized and efficient, especially when making complex dishes like this grouper curry.
- Choose the Right Fish: Use fresh, high-quality grouper fillets for the best results. Ensure the fish is firm and has a mild, sweet flavor. Other mild-flavored white fish, such as cod or halibut, can also be used.
- Season the Fish: Season the grouper fillets with salt and pepper before cooking. This helps enhance the fish's natural flavor and creates a flavorful crust.
- Don't Overcook the Fish: Grouper cooks quickly, so be careful not to overcook it. Overcooked fish becomes tough and dry. Cook the fish until it is just opaque in the center, about 3-4 minutes per side.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier curry. If you prefer a lighter curry, you can use a combination of coconut milk and water.
- Curry Paste: You can use store-bought or homemade curry paste for this recipe. If using store-bought, choose a medium-heat paste for a moderate level of spiciness.
- Vegetables: The recipe calls for a variety of vegetables, such as bell peppers, onions, and zucchini. Feel free to add other vegetables you like, such as carrots, broccoli, or green beans.
- Garnish: Garnish the finished curry with fresh cilantro, chopped peanuts, or crispy shallots for an extra layer of flavor and texture.
Conclusion:
This grouper curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tender grouper, flavorful curry sauce, and medley of vegetables come together to create a satisfying and nutritious meal. Serve it with rice or naan bread for a complete and satisfying meal. Feel free to experiment with different vegetables, herbs, and spices to personalize the curry to your liking. Enjoy!
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