Ingredients

• 1-1/4 lbs grouper fillet, cut into thin medallions, or 10-12 large sea scallops
• 2 T coconut (or canola) oil, divided
• 1 T garlic, very finely chopped
• 1 T fresh ginger, very finely chopped
• Zest of 1 orange
• 1 tsp lemongrass paste, (or 1 bulb fresh lemongrass, very finely chopped)
• 3 T fresh orange juice
• Juice of 1/2 lime
• 1/4 cup Thai sweet chili sauce, such as Mae Ploy
• 1 T cream of coconut
• 1/4 cup scallions, sliced (reserve the green tops)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onion tops, sliced diagonally for garnish
• 1/2 head of green cabbage, chopped
• 1 T canola oil
• 1 T roasted sesame oil
• 1 tsp fish sauce

Directions

1. Drain the fish of any liquid and pat dry with paper towels. Set aside.
2. Heat 1 T of the oil in a nonstick skillet over medium-high heat. Add the garlic and ginger and sauté until barely golden, 1-1/2 to 2 minutes.
3. Add the orange zest, lemongrass, orange juice, lime juice, cream of coconut, Thai chili sauce and scallions. Cook until the scallions are slightly softened, 1-1/2 minutes longer. Transfer to a small bowl and set aside.
4. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the fish in a single layer and sear for 1-1/2 minutes on the first side. Turn with tongs and cook for 1 additional minute.
5. Add the reserved sauce to the pan along with the cilantro. Using tongs, turn the fish medallions to coat them with the sauce and quickly remove the pan from the heat. Do not overcook.
6. Meanwhile, place cabbage, canola and sesame oils, and fish sauce in a microwaveable casserole dish. Nuke for 4 minutes, until tender. Plate cabbage, top with fish and sauce, and garnish with cilantro/green onion.