Succulent Grouper in Aromatic Coconut Curry

1. Preheat Oven and Season Grouper

Preheat your oven to 225 degrees Fahrenheit (107 degrees Celsius). Season the grouper fillets generously with kosher salt and freshly ground black pepper.

2. Sear Grouper Fillets

Heat half of the olive oil in a large skillet over medium-high heat. Sear the seasoned fillets for about 3 minutes on each side until they develop a golden crust. Transfer them to a baking sheet and keep them warm in the oven.

3. Sauté Spring Onion

In the same skillet, heat the remaining olive oil and sauté the julienned spring onion, stirring frequently until caramelized, about 2 to 3 minutes.

4. Add Ginger and Turmeric

Add the minced ginger and turmeric to the skillet with the onion. Sauté for one minute until the fragrances are released.

5. Cook Vegetables

Introduce the julienned carrot, snow peas, and green peas to the skillet. Cook for about 3 to 4 minutes until the vegetables are tender yet crisp. Set aside and keep warm.

6. Prepare Coconut Curry Sauce

Pour the coconut milk into the skillet and stir in the red curry paste. Simmer on medium, then reduce to medium-low heat, allowing the sauce to thicken for about 6 minutes. Adjust the curry paste to taste and return the vegetables to the skillet, stirring them into the sauce.

7. Serve

Place each fillet in a shallow bowl and top with the aromatic sauce and vegetables. Garnish with fresh cilantro leaves.