A quick and easy spicy coconut grouper recipe perfect for dinner for two, featuring tender fish in a creamy, spicy coconut sauce balanced with lime and fresh herbs.
Ingredients
1 pound fresh grouper fillets
1 cup full-fat canned coconut milk
2–3 red chili peppers, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons lime juice
1 tablespoon fish sauce (or soy sauce as substitute)
1 teaspoon brown sugar
A handful fresh cilantro or Thai basil, chopped
2 tablespoons vegetable oil or coconut oil
Salt and black pepper to taste
Instructions
- Pat the grouper fillets dry with paper towels and season both sides lightly with salt and black pepper. Set aside.
- Heat 2 tablespoons of vegetable or coconut oil in a skillet over medium heat until shimmering, about 1-2 minutes.
- Add minced garlic, grated ginger, and sliced red chilies to the hot oil. Stir frequently for 1-2 minutes until fragrant and softening.
- Pour in the coconut milk and stir to combine with aromatics. Bring to a gentle simmer, then add fish sauce and brown sugar. Stir until sugar dissolves and simmer for 3-4 minutes to thicken slightly.
- Gently place the seasoned grouper fillets into the pan, spoon some sauce over the top. Cover the skillet and reduce heat to low. Cook undisturbed for 7-9 minutes until fish is opaque and flaky.
- Remove lid, squeeze fresh lime juice over fish and sauce, then sprinkle chopped cilantro or Thai basil on top. Adjust seasoning if needed.
- Serve immediately with steamed jasmine rice or coconut rice and sautéed greens, spooning plenty of sauce over the fish.
