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.