Coconut-Lime Crusted Grouper with Mild Curried Mussels and Scallion Jasmine Rice

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 480 ml (2 cups) water, 1/2 teaspoon salt, and the white part of 2 scallions. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat, let it rest covered for 10 minutes, then fluff with a fork.

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   2. While the rice cooks, pat the grouper fillets very dry with paper towels. Season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, the zest of 1 lime, and 1 teaspoon curry powder.

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   3. In one shallow plate, mix the shredded coconut, gluten-free breadcrumbs, and the zest of the second lime. Place the rice flour on another plate. Lightly coat each grouper fillet in rice flour, shaking off the excess, then press one side into the coconut mixture to create a light crust.

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   4. Heat a large oven-safe skillet over medium-high heat with 2 tablespoons olive oil. Place the grouper crust-side down and cook for 2 to 3 minutes until golden. Carefully turn and cook 1 minute more.

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   5. Transfer the skillet to a preheated oven at 220 °C / 425 °F and roast the grouper for 6 to 8 minutes, until the fish is opaque and flakes easily. Remove and let rest for 3 minutes.

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   6. While the fish is in the oven, heat 1 tablespoon olive oil in a wide pot. Sauté the shallot, garlic, ginger, and remaining white scallion parts for 2 minutes over medium heat until fragrant but not browned.

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   7. Add the remaining curry powder and stir for 20 seconds. Pour in the white wine and cook for 1 minute so it reduces slightly. Stir in 300 ml (1 1/4 cups) of the coconut milk and bring to a gentle simmer.

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   8. Add the mussels, cover the pot, and cook for 4 to 6 minutes, shaking once halfway through, until they open. Discard any mussels that remain closed.

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   9. Lower the heat and add the butter, the juice of 1 lime, a pinch of salt, and black pepper. Stir until the sauce looks glossy. Taste and adjust the seasoning. Add half of the chopped cilantro.

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    10. Fold the green parts of the scallions and 2 tablespoons of the remaining coconut milk into the cooked rice for a more aromatic, moist finish.

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    11. Serve a bed of scallion jasmine rice, top with a coconut-crusted grouper fillet, and spoon the curried mussels and sauce alongside. Finish with the remaining cilantro, lime wedges, and a few turns of black pepper.