Grilled Hawaiian Fish In Basil Coconut Curry

Ingredients

2 lb hawaiian fish* 1 fresh basil sprigs 1 salt BASILCOCONUT CURRY SAUCE 1/2 cup dry white wine 1 1/2 tbsp minced fresh ginger 1/4 cup minced fresh lemon grass* 1 tbsp dried kaffir lime leaves** 2 tsp red curry paste (follows) 2 tsp cornstarch 1 cup canned coconut milk RED CURRY PASTE 1 large ca or nm chili 1 garlic clove,minced 2 tsp salad oil 1/2 tsp ground coriander 1/4 tsp ground cumin 1 seeds of cardamom pod

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Preparation
 
* - 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 1 1/2 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.

 

 
Servings: 6

 

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