Tropical Grouper with Spicy Coconut
This dish features mild grouper in a creamy, spicy coconut sauce with fresh aromatics, delivering bright tropical flavors in a quick, easy, and customizable meal perfect for any occasion.
Equipment
- 1 large skillet for sautéing sauce ingredients
- 1 frying pan for cooking grouper fillets
Ingredients
- 4 grouper fillets skin removed, about 6 ounces each
- 1 cup full-fat canned coconut milk
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 fresh red chili thinly sliced (seeds removed for less heat)
- 1 tablespoon vegetable oil or coconut oil
- Juice of 1 lime about 2 tablespoons
- 1 teaspoon packed brown sugar
- Salt and freshly ground black pepper to taste
- Fresh cilantro leaves roughly chopped, for garnish
- Optional: 1 tablespoon fish sauce for extra umami
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, grating the ginger, and slicing the red chili. Set them aside.
- Heat the vegetable or coconut oil in a large skillet over medium heat until shimmering.
- Add the diced onion to the skillet and cook for about 3 minutes until softened but not browned.
- Stir in the garlic, ginger, and red chili, cooking for another minute until fragrant.
- Pour in the coconut milk, lime juice, and brown sugar. Stir gently to combine.
- Season the sauce with salt, pepper, and optional fish sauce. Let it simmer on low heat while preparing the fish.
- Pat the grouper fillets dry, then season both sides with salt and pepper.
- In a separate frying pan over medium-high heat, add a small amount of oil and cook the fillets for 3 to 4 minutes per side, until opaque and flaky.
- Transfer the cooked grouper to the skillet with the coconut sauce and warm together for 1 to 2 minutes.
- Serve the fish with sauce spooned over, garnished with chopped fresh cilantro.
Notes
- Use fresh firm grouper for best texture.
- Adjust chili to control spiciness.
- Shake coconut milk before measuring for even creaminess.
- Fish sauce adds depth but can be omitted.
- Leftovers keep well refrigerated for up to 2 days.