Coconut Spicy Grouper
Ingredients
- 1 1/2 lbs grouper fillets, skin off (about 4 portions)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp olive oil, divided
- 1 small yellow onion, diced (about 3/4 cup)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 to 2 fresh red chilies, thinly sliced (or 1 tsp red pepper flakes)
- 1 tbsp tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- 2 tbsp fresh cilantro, roughly chopped
- Salt to taste
Instructions
- Pat grouper fillets dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Let rest 5 minutes.
- Heat 1 tbsp oil in a wide skillet over medium-high heat. Sear fillets 3 to 4 minutes on first side without moving until golden on edges. Flip and cook 2 more minutes. Set aside on a plate — fish will finish cooking in the sauce.
- Lower heat to medium. Add remaining 1 tbsp oil to the same pan. Cook diced onion for 4 minutes, stirring occasionally, until softened and lightly golden at edges.
- Add minced garlic, grated ginger, and sliced chili. Stir and cook for 1 minute until fragrant.
- Push aromatics to the side and add tomato paste to the center of the pan. Let it sit against the hot surface for 30 seconds, then stir into the aromatics.
- Pour in the full can of coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer. Taste and adjust salt or heat as needed.
- Nestle seared grouper fillets back into the sauce. Spoon sauce over the top of each piece. Cover loosely and simmer on low-medium heat for 6 to 8 minutes until fish is cooked through and flakes easily when pressed.
- Squeeze fresh lime juice over the top, scatter cilantro, and serve immediately over steamed jasmine rice or with flatbread.
Notes
Always pat grouper fillets completely dry before searing — surface moisture prevents browning and will leave you with pale, steamed fish instead of a golden crust. Full-fat coconut milk only; light coconut milk makes a thin, watery sauce that won't cling to the fish properly.