Grilled Hawaiian Fish In Basil-Coconut Curry Sauce 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
Grilled Hawaiian Fish In Basil-Coconut Curry Sauce Directions
* - 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.
Serves: 6
Grilled Hawaiian Fish In Basil-Coconut Curry Sauce Recipe
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