Grilled hawaiian fish in basil-coconut curry sauce

6 servings

Ingredients

Quantity Ingredient
2 pounds Hawaiian fish*
Fresh basil sprigs
Salt
½ cup Dry white wine
1½ tablespoon Minced fresh ginger
¼ cup Minced fresh lemon grass*
1 tablespoon Dried kaffir lime leaves**
2 teaspoons Red curry paste (follows)
2 teaspoons Cornstarch
1 cup Canned coconut milk
1 Large CA or NM chili
1 Garlic clove,minced
2 teaspoons Salad oil
½ teaspoon Ground coriander
¼ teaspoon Ground cumin
1 Seeds of cardamom pod

Directions

BASIL-COCONUT CURRY SAUCE

RED CURRY PASTE

* - cut into 6 eaual pieces, grilled ====================================================================== ===

Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste. 

*** BASIL-COCONUT CURRY SAUCE *** * - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves ====================================================================== ===

1. In a 1½ to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.



*** RED CURRY PASTE ***

NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.

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