Ingredients:

  • 4 grouper fillets (approx. 170g each), skin removed
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil such as avocado or grapeseed
  • 13.5 oz full-fat coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 fresh lime, zested and juiced
  • 0.25 cup fresh cilantro, chopped
  • 1 Thai bird’s eye chili, thinly sliced

Instructions:

  1. Pat the grouper fillets completely dry with paper towels. Note: Surface moisture causes steaming instead of searing. Season both sides with 1 tsp kosher salt and 0.5 tsp cracked black pepper.
  2. Heat 2 tbsp neutral oil in a large skillet over medium high heat until it shimmers and barely wisps smoke. Place the fillets in the pan, pressing down gently with a spatula.
  3. Cook the fish for 3-4 minutes without moving them until the edges are golden and crisp. Carefully flip the fillets and cook for another 2 minutes, then remove them to a plate.
  4. Lower the heat to medium. In the same pan, add 2 tbsp red curry paste, 1 tbsp grated ginger, and 3 minced garlic cloves. Stir constantly for 60 seconds until the kitchen smells fragrant and the paste darkens.
  5. Pour in 13.5 oz full fat coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar. Whisk gently to combine with the curry paste.
  6. Let the sauce simmer for 5 minutes until it thickens slightly and coats the back of a spoon. Add the lime zest and half of the lime juice.
  7. Nestle the grouper fillets back into the sauce. Simmer for 1-2 minutes until the fish is opaque and heated through.
  8. Remove from heat. Squeeze the remaining lime juice over the top and garnish with 0.25 cup chopped cilantro and sliced Thai chili.