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Chargrilled groper steaks w/curry butter and coconut kaffir lime rice

Chargrilled groper steaks w/curry butter and coconut kaffir lime rice

Chargrilled groper steaks w/curry butter and coconut kaffir lime rice

Groper steaks are made for grilling. They are a durable piece of fish to barbecue, with their large flakes, bone centre, and a piece of skin around the edge to help them hold their shape. The curry butter can be made ahead and half of it frozen for later use. A half lime on the side gives this dish a great summer vibe, with a distinct Asian slant.

Serves 6

 

Step 1: Curry Butter

Place a medium sized saucepan on a medium heat. Add the cooking oil, along with the; chopped shallots, garlic, ginger, chillies, curry leaves, the 6 spices and lime zest and juice. Turn the heat down low and cook out for 15 to 20 minutes, stirring regularly to prevent sticking. Remove and cool, before adding to the chopped up, room temperature butter. Add the fresh chopped coriander and liberal amounts of salt and pepper to the butter mix. With a clean hand work everything together thoroughly. Split the curry butter in two and wrap in cling film. I usually form them to a sausage shape. Refrigerate or freeze until required.

 

Step 2: Coconut and Kaffir Lime Rice

Place the rinsed rice in a suitable sized saucepan. In another saucepan, add the coconut cream, water and kaffir lime leaves. Bring coconut cream mix up to the boil and then pour over the basmati rice. Place a lid on the saucepan and cook on a low heat for 20 minutes or so. Remove when the rice is cooked and all the liquid has been absorbed. Keep warm.

 

Step 3: Cooking and Serving

Crank your chargrill or barbecue to a medium high heat.

Season the groper steaks with salt and pepper and brush with oil. Grill the steaks until just cooked through the centre. Add a thick disk of curry butter to the top of each steak just before they are finished cooking, so the butter begins to melt. Remember the steak will take a little longer to cook than a normal fillet, because of the the back bone going through the centre of the steak.

To serve, add a groper steak to each plate, along with a spoonful of the coconut rice and half a lime. Enjoy!

 

THE INGREDIENTS

STEP 1

  • 1/3 Cup Cooking Oil
  • 1 Cup Shallots (chopped fine)
  • 2 Tbl Garlic (chopped fine)
  • 1/3 Cup Ginger (chopped fine)
  • 3 Tbl Fresh Red Chilli (chopped fine)
  • 2 Tbl Fresh Curry Leaves (chopped fine)
  • 1 tsp Ground Star Anise
  • 1 Tbl Sumac
  • 1 Tbl Garamasala
  • ½ Tbl Tumeric
  • 1 Tbl Cumin Seeds (toasted and ground)
  • ½ Tbl Coriander Seeds (toasted and ground)
  • 2 Whole Limes (zest and juice)
  • 500gm Unsalted Butter (1cm dice, room temperature)
  • ½ Cup Fresh Coriander (rough chopped)
  • Flakey Sea Salt
  • Freshly Ground Black Pepper

 

STEP 2

  • 2 Cup  Basmati Rice (rinsed twice in cold water)
  • 2 Cup Coconut Cream
  • 2 Cup Water
  • 2 Kaffir Lime Leaves

 

STEP 3

  • 6 Groper Steaks (approx 200gm each)
  • Flakey Sea Salt
  • Freshly Ground Black Pepper
  • Cooking Oil
  • Curry Butter
  • Coconut and Kaffir Lime Rice
  • 3 Limes (halved)

 

Photography by Kieran Scott

 

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