Grouper Fillets With Ginger and Coconut Curry

Grouper Fillets With Ginger and Coconut Curry

Grouper Fillets With Ginger and Coconut Curry



Ingredients:
4 teaspoons olive oil
1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
1 small carrot, peeled and julienned
And many more.

Instructions:
  • First of all. Heat oven to 225 degrees.
  • Step 02, Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  • Next, Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  • Complete Instructions: https://cooking.nytimes.com/recipes/1019967-grouper-fillets-with-ginger-and-coconut-curry?smid=pin-share



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