Tropical Grouper with Spicy Coconut-Ginger Sauce Recipe

Tropical Grouper with Spicy Coconut-Ginger Sauce Recipe


Hosting a get-together? Impress your mates with a taste of the tropics! Our Tropical Grouper with Spicy Coconut-Ginger Sauce is a guaranteed crowd-pleaser. Succulent grouper fillets are bathed in a rich, aromatic sauce that blends the warmth of ginger with the creamy sweetness of coconut. It's a perfect balance of flavour that's anything but ordinary. Plus, it's surprisingly easy to prepare, leaving you more time to enjoy the company!


  • 4 grouper fillets, about 200g each
  • 1 tbsp coconut oil
  • 2 tsp minced ginger
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 400ml coconut milk
  • Salt and pepper to taste
  • Fresh coriander, for garnish
  • Lime wedges, for serving


  1. Prepare the Sauce
    1 Prepare the Sauce

    Sauté minced ginger and garlic in coconut oil. Add curry powder, then stir in coconut milk and simmer to reduce slightly.

  2. Cook the Grouper
    2 Cook the Grouper

    Season the grouper fillets with salt and pepper, and pan-fry in a separate pan until golden and cooked through.

  3. Combine and Simmer
    3 Combine and Simmer

    Add the grouper to the sauce, spooning the sauce over the fillets to coat thoroughly. Simmer gently to allow the flavours to meld.

  4. Serve
    4 Serve

    Garnish with freshly chopped coriander and a squeeze of lime juice. Serve with steamed rice or naan bread.

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