Description
Tropical Grouper with Spicy Coconut is a vibrant and flavorful dish featuring tender grouper fillets simmered in a creamy coconut sauce infused with spices, chili, and tropical aromatics.
Ingredients
- 4 grouper fillets (about 150–200 g each)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 tablespoons coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely sliced (adjust to taste)
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 can (400 ml) coconut milk
- 1/2 cup diced tomatoes
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season grouper fillets with lime juice, salt, and pepper. Set aside for 10 minutes.
- Heat coconut oil in a large skillet over medium heat. Sauté onion until softened.
- Add garlic, ginger, and chili, cooking for 1–2 minutes until fragrant.
- Stir in curry powder and turmeric, cooking briefly to release aromas.
- Add coconut milk, diced tomatoes, fish sauce, and brown sugar. Bring to a gentle simmer.
- Place grouper fillets into the sauce and spoon sauce over them.
- Cover and cook for 8–10 minutes until fish is cooked through and flakes easily.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- You can substitute grouper with cod or snapper.
- Adjust chili level based on your spice preference.
- Serve with steamed rice or coconut rice for a complete meal.
- Use light coconut milk for a lower-fat version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tropical Fusion