Grilled Hawaiian Fish In Basil-Coconut Curry

Recipe Ingredients

2 lbs	908g / 32oz	Hawaiian fish*
		Fresh basil sprigs
		Salt
		Basil Coconut Curry Sauce
1/2 cup	118ml	Dry white wine
1 1/2 tablespoons	22ml	Minced fresh ginger
1/4 cup	23g / 0.8oz	Minced fresh lemon grass*
1 tablespoon	15ml	Dried kaffir lime leaves**
2 teaspoons	10ml	Red curry paste - (follows)
2 teaspoons	10ml	Cornstarch
1 cup	237ml	Canned coconut milk
		Red Curry Paste
1		Ca or nm chili (large)
1		Garlic clove - minced
2 teaspoons	10ml	Salad oil
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cumin
1		Seeds of cardamom pod

Recipe Instructions

* - cut into 6 equal pieces, grilled Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

* - or 2 teaspoons grated lemon peel

** - or chopped fresh lemon leaves

BASIL-COCONUT CURRY SAUCE:

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:

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.

Source:
Heidi Rabel

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.