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.
Step 1: Curry Butter
Place a medium sized saucepan on a medium heat. Add the cooking oil, along with the; chopped shallots, garlic, ginger, chillis, 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 corriander and liberal amouts 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!
Photography by Kieran Scott