Grilled Fish With Coconut Curry

2 TBS toasted shredded coconut
1/2 cup purchased unsweetened coconut milk
1 tsp brown sugar
1 tsp purchased green curry paste
1 tsp purchased red curry paste (Mae Ploy)

Four 6-oz portions Cobia, Kampachi, Hamachi, Corvina, or other firm fatty fish
Pinches of fine sea salt and fine white pepper
Peanut or Grape seed oil, to sear
Finely shredded cabbage, lemon wedges

Toast coconut in a large skillet over medium high heat, stirring constantly – immediately transfer to a cutting board. Stir together toasted coconut, coconut milk, and brown sugar to dissolve, and separate into two serving bowls; seasoning each with about 1 tsp of green, red, or yellow curry paste.

Season fillets lightly with pinches of sea salt and white pepper, brush in peanut oil and place on a hot, clean, and oiled cooking grate or grill pan. Cook for 30-60 seconds per side, remove to foil on a medium, indirect portion of the grill – allowing it to cook for 2-3 minutes longer. The fillets should be medium rare.

Serve kampachi over rice and finely shredded cabbage with lemon wedges and two curry sauces.

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